Banana Toffee Mousse Recipe
Banana Toffee Mousse on top of cocoa crunch
Ingredients
- 1 cup white chocolate chips
- 2 eggs
- 2 egg yolks
- 1 1/2 tablespoons sugar
- 1 tablespoon powdered gelatin
- 2 tablespoons water
- 1 1/2 medium bananas, peeled and mashed
- 1 1/2 cups heavy cream
- 12 tablespoons crushed chocolate cookies
- 1/2 cup chocolate-covered toffee pieces
Instructions
- Place white chocolate chips in a heatproof bowl set over a small saute pan of simmering water, making sure bottom of bowl does not touch water.
- Melt chocolate, stirring frequently.
- Remove from heat and set aside.
- Place eggs, egg yolks, and sugar in double boiler over simmering water; whisk for 4 minutes and remove from heat.
- Sprinkle gelatin over hot water in a small bowl and set aside for 5 minutes.
- Microwave 10 seconds, stirring gelatin until melted.
- Set aside.
- Beat eggs and sugar together in the bowl of an electric mixer until fluffy.
- Stir in gelatin mixture, then mashed bananas.
- Fold in melted white chocolate.
- Whip heavy cream to soft peaks in a separate large bowl.
- Gently fold whipped cream into banana mixture to create mousse. Divide mixture in half.
- Spoon 1 tablespoon chocolate cookie crumbs in the bottom of 12 1/2-cup ramekins.
- Evenly top each with half of mousse.
- Add thin layer of toffee pieces.
- Repeat process with remaining mousse.
- Refrigerate at least 2 hours before serving.