Chocolate Banana Mousse

Base: Chocolate Butter Cake

Unsalted Butter 1/2 cup
Vanilla Extract 1 teaspoon
Refined Sugar 3/4 cup
Eggs 2 pieces
All-purpose Flour 1 1/2 cups
Baking Powder 1 tablespoon
Milk 1/2 cup
Grease and line the bottom of a 9-inch round cake pan, set aside. Cream
butter, vanilla extract and sugar. Add eggs one at a time making sure it is well
incorporated. Stir in the rest of the ingredients and pour into prepared cake
pan. Bake in a preheated 350 degrees farenheit oven for 30 minutes. Cool in
pan on a rack.

Banana Mousse
Bananas, ripe (peeled and mashed) 4 pieces
All-purpose cream 250 grams
Unflavored gelatine 1 sachet
Water 1/4 cup
Sprinkle gelatine in water, leave to bloom for about 10 minutes. Microwave for
1 minute until dissolved, set aside to cool. With the whip attachment of your
mixer, mix bananas and cream and whip until fluffy. Add the cooled gelatine
mixture and whip until firm peaks.

Turn out cooled cake and remove the wax paper from the bottom, turn it right
side up. Using an acetate. Wrap the cake and tape sides together making sure it
is snug. Pour the banana mousse, level with an offset spatula and let firm in the
chiller for at least one hour.
Chocolate Mousse
Bittersweet chocolate 100 grams
All-purpose cream 250 grams
Unflavored gelatine 1 sachet
Water 1/4 cup
Sprinkle gelatine in water and set aside to bloom for 10 minutes. Microwave for
1 minute until dissolved and set aside to cool.
Microwave chopped chocolate and half of the all-purpose cream for 1 minute.
Stir mixture together until chocolate is dissolved and is well incorporated into
the cream. Set aside to cool.
Whip the remaining cream with the whisk attachment and slowly pour the
cooled gelatine. Mix the chocolate and cream and whip until firm peaks. Pour
this mixture on top of the firm banana mousse and refrigerate for at least 4
hours. Decorate top with banana slices dipped in melted bittersweet chocolate.
Serve cold.

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