We had friends for dinner last night and I needed a dessert. I was going to do a rum chocolate cup, but then I spotted the bananas in the fruit bowl and couldn’t resist a banoffee pie, but I had no biscuits to crumble and I couldn’t be bothered with making pastry, so this was it – a combination of banoffee pie and the chocolate cup that I was going to make. Very yummy it was too, although you probably wouldn’t want to eat two, it is decadently rich. The chocolate ganache sets in the fridge so when you dip your spoon in you get the combination of a hardish chocolate and a silky smooth caramel. Mr OC described it as tasting like a Mars should taste.
Please notice that lovely evening sunshine we had yesterday – oh joy, the light is returning!
To make 6 cups
2 bananas, sliced thinly
2-3 tbsp rum (optional)
400g dulce de leche (otherwise known as Carnation Caramel)
150g 70% chocolate
300ml double cream
Divide the banana between the 6 cups or glasses and pour a splash of rum over each. Mix the dulce de leche in a bowl until smooth and then spoon over the bananas. Chop the chocolate finely. Scald the cream in a pan over a medium heat. Remove the cream from the heat and stir in the chocolate until smooth. Pour the chocolate ganache over the caramel. Place in the fridge until ready to serve.