Chocolate Banana Mousse Bar
The Original Chocolate Banana Mouse Bar - Left
The Plated Presentation of the Bar with a
Caramelized Banana and a Marshmellow - Right
The Bottom Base
1) 1 3/4 grams Chocolate
2) 1 1/4 grams Feuiltine (dried crepes)
3) 3/4 grams blended Oil
1) Melt chocolate and oil in a double boiler. When completely melted, fold in
2) The chocolate bottom can also be made with rice krispies. Take a half sheet
and spray it with cooking spray. Then place parchment paper on top. Fold
mixture on to your sheet pan and spread thin. Place into the refrigerator
and let chill until set.
The Chocolate Mousse
1) Just under 1 kg. of melted Chocolate.
2) 1/2 cup simple Syrup
3) 1 1/2 qt. Whipping Cream
4) 1 1/4 carton Egg Yolks.
1) Boil the simple syrup.
2) Whip the egg yolks and add the hot syrup. Then fold into the whip cream
and soft peak the whipped cream.
The Banana Mousse
1) 1 kg. Banana Puree
2) 20 Gelatine Sheets
3) 1 3/5 kg. Whipped Cream
4) 400 grams Egg Whites
5) 300 grams Sugar
1) Whip cream first, making Italian Meringue.
2) Add gelatine sheets to the same pan that you cooked sugar in. This is for
the meringue to melt. Then slowly add to the meringue.
3) Fold into banana puree. Then slowly fold in the whipped cream (soft peaks).
4) Freeze overnight then spray and cut into bars.
The Chocolate Spray
1) 350 grams Oil
2) 1 kg. Prima Coating Chocolate
1) Melt the two ingredients together and pour into a power painter.
2) Spray an even coat on to half sheet bars. Then let chill and cut.
1) Cocoa reduction paint
2) Chocolate reduction
3) 1/4 cup Sugar
4) 1/4 cup Water
5) 1/4 cup Cocoa Powder
1) Caramelize the sugar in a sauce pan.
2) Than add water and cocoa to stop sugar from burning.
The Passing Liquid Gel
1) 300 grams Fruit Puree
2) 100 grams Water
3) 100 grams Sugar
4) 3 grams Agar-agar
1) Stir all the ingredients and bring to a boil.
2) Chill and put into a blender.
3) Blend until smooth.
The Caramelized Bananas
1) Several Bananas - cut up
2) 2 tsp. Rum
3) 2 tsp. Banana Liquor
Preparation of fried bananas
1) Place a pan on the stove.
2) Add 3 cups Sugar.
3) Melt the sugar until it starts to turn light brown.
4) Then add 2 tablespoons of butter and the cut bananas.
5) In the pan add about 1 tablespoon rum and 2 tablespoons of banana liquor
while tossing bananas.
6) When the bananas are golden brown...they are done.
The Chocolate Soil
1) 1/2 kg. Sugar
2) 1/2 kg. Almond Flour
3) 300 grams Flour
4) 120 grams Chocolate Flour
5) 100 grams Decaf Coffee Grounds
6) 400 grams Melted Butter
7) 40 grams Salt
1) Blend all the ingredients.
1) 2 tbs. Gelatine
2) 1/4 cup Water
3) 2 cups White Sugar
4) 1 cup Water
5) 1 tsp. Vanilla Essence
6) 1/4 cup of Cornflour and 1/2 cup of Icing Sugar mixed together
1) In a small bowl...soak the gelatine in the cold water. Set aside for 10 minutes.
2) In a large saucepan...pour the sugar and second mixture of water. Gently
dissolve the sugar over a low heat stirring constantly.
3) Add the swollen gelatine and dissolve.
4) Raise the temperature and bring to a boil.
5) Boil steadily but not vigorously for 15 minutes without stirring.
6) Remove from the heat and allow to cool until luke warm.
7) Add the vanilla essence and whisk the mixture with an electric mixture or
beater until very thick and white.
8) Pipe on to parchment paper. Then cover with plastic and let set.
Assembly of the Bar...
1) Spread the chocolate mousse on top of the bottom base. Then refrigerate until
2) Next spread the banana mousse on top of the chocolate mousse.
3) Put it the freezer. When its hard, chocolate spray the top with a paint gun.
4) Then Cut the bars for platting.
1) Take a brush and sweep the cocoa reduction paint on part of the plate.
2) Then arrange two bar slices on the plate.
3) Put on some chocolate soil on the side of the plate.
3) Add the fried bananas and put a marshmellow on top. Use a blow torch lightly
on the marshmellow.
4) Dribble the liquid gel around the plate. Add some ediable flowers.
Pastry Chef Leon Baker (left) in the
studio kitchen with Lindsey Gustin (right)