Important: All ingredients for the mousse should have the same heat – room warm.
For the mousse:
Break the chocolate into small pieces, pour 5 tsp. rum over it and let it melt in the microwave, do not overheat, about 1, 5 min Then whisk with the egg yolks until smooth. Beat egg whites until stiff, fold into chocolate.
Serve: Remove the skin from the banana, cut into slices, mix with a teaspoon of rum.
Mix with a teaspoon of rum. Layer banana and chocolate mixture alternately in two glasses. Cover with foil and refrigerate for 1-2 hours. Shortly before serving, whip the cream with the sugar until stiff, flavor with the syrup and heap a dollop of cream on top of the mouse.
Tip: Feel free to use better chocolate – the more delicious the result!
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