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Epicurious

Chocolate Mascarpone Mousse with Bananas

4.6

(27)

Ingredients

12 ounces bittersweet (not unsweetened) or semi-sweet chocolate, finely chopped
2 1/3 cups chilled whipping cream
1/3 cup water
1/4 cup dark corn syrup
5 tablespoons dark rum
1 8-ounce container mascarpone cheese (about 1 cup)

Preparation

  1. Step 1

    Stir chocolate, 1/3 cup cream, 1/3 cup water and corn syrup in heavy medium sauce-pan over medium-low heat until chocolate melts and mixture is smooth. Let cool until just lukewarm, stirring occasionally, about 20 minutes. Whisk in rum, then mascarpone. Beat 1 cup cream in medium bowl until stiff peaks form. Fold cream into chocolate mixture in 2 additions.

    Step 2

    Peel and thinly slice 2 bananas on diagonal. Arrange 3 slices in each of eight 8- to 10-ounce goblets or coupes. Spoon mousse atop bananas, dividing equally. Cover and refrigerate at least 4 hours. (Can be made 1 day ahead; keep chilled.)

    Step 3

    Beat remaining 1 cup of cream in medium bowl until firm peaks form. Spoon or pipe cream decoratively atop each mousse. Peel and slice remaining banana. Garnish each mousse with banana slices.

TagsMousseDessertRumAlcoholBeveragesChocolateBananaFruitMascarponeCheeseDairyNut FreeGluten FreeMake AheadBakingBon Appétit
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