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The most airy chocolate banana mousse

After reading the article, you will learn how to make a delicious banana mousse at home. The recipe is quite complicated and takes a lot of time, but the result is worth the effort. Chocolate-banana mousse turns out to be very airy and delicate, yet not cloyingly sweet. The article describes each step in detail and has a photo. All the ingredients that you will need to create a dessert are listed in the table. In order for the banana mousse to get the right consistency and taste, all proportions must be strictly observed.

7 o'clock
331 kcal
8 servings
Very difficult to cook
5
The most airy chocolate banana mousse

Kitchen appliances and utensils:

  • beaker;
  • cling film;
  • a tablespoon and a teaspoon;
  • kitchen knife;
  • cutting board;
  • round demountable forms with a diameter of 16 cm and 20 cm;
  • hob;
  • stewpan;
  • scapula;
  • microwave;
  • deep bowl;
  • whisk;
  • sieve;
  • mixer;
  • coarse grater;
  • hand blender;
  • parchment paper;
  • oven;
  • cooking ring;
  • non-stick pan;
  • beautiful dish.

Ingredients

Product amount
Dark chocolate 240 g
Butter 80 g
Sugar 425 g
Salt 1/2 tsp
Chicken eggs 6 pcs
Ripe bananas 2 pcs.
Flour 55 g
Cocoa powder 40 g
Cream 35% fat 730 ml
Gelatin 28 g
Water 168 ml
Milk 200 ml
Sugar syrup 100 ml
White chocolate 40 g
Food Golden Dye 3 g
Almond flakes 20 g

Step cooking

  1. We start making the dessert by slicing 1.5 ripe bananas. They need to be cut into thin circles with a thickness of not more than 3-4 mm. We cover the detachable shape with a diameter of 16 cm with cling film and lay out a layer of bananas.
    Put the banana slices in a single layer in a detachable form covered with cling film.
  2. We put the stewpan on the stove, turn on a small fire and melt 100 g of sugar. Periodically stir it with a spatula and make sure that it does not burn. Caramelize sugar is required until golden brown.
    we cook syrup from sugar and glucose syrup.
  3. Remove the melted sugar from the stove and add 20 g of butter. Mix well until the oil is completely dissolved.
    Add the butter to the caramel.
  4. Preheat a little 80 ml of cream in the microwave and pour them hot, continuously mixing all the ingredients with a spatula.
    Introduce the hot cream into the caramel.
  5. Add 1/4 tsp to the resulting mixture. salt and re-mix. Set the stewpan aside for 10 minutes, allowing the caramels to cool.
    Add salt and let the caramels cool slightly.
  6. The cooled caramel is poured into the mold on top of the banana layer. Use a spatula to level the surface. We remove the form in the freezer until the banana cake is completely frozen.
    The resulting caramel is poured onto a layer of bananas.
  7. In a deep bowl, put 4 yolks, 1 chicken egg, 130 g of sugar and mix them until smooth, using a whisk.
    Beat eggs with sugar separately.
  8. We heat 200 ml of milk in a microwave or on fire and gradually pour it into the egg mixture. When adding hot milk, the ingredients must be stirred regularly. Stir everything until sugar is completely dissolved.
    Add milk to the egg mass.
  9. The resulting mixture is poured into a saucepan and put on a minimum fire. Cook until thickened, constantly mixing everything with a whisk.
    Cook the cream until thickened.
  10. Soak in advance 20 g of gelatin in 120 ml of cold water. After the egg mixture becomes quite thick, add gelatin to it, thoroughly mixing everything with a whisk.
    Add gelatin to the cream.
  11. In a water bath or in a microwave oven, melt 180 g of dark chocolate, pour into the rest of the products and stir. The mass should become saturated brown.
    Add melted dark chocolate.
  12. Filter the resulting mixture through a sieve and allow it to cool at room temperature.
    filter the mousse through a strainer.
  13. Pour 500 ml of cream of 35% fat into a large bowl and beat them thoroughly with a mixer. It should be elastic foam.
    Separately, in a stable foam, whip the cream.
  14. Pour the cooled chocolate mixture with gelatin into whipped cream. Mix everything very carefully with a spoon.
    Mix the cream with the egg-chocolate mass.
  15. We cover the demountable baking dish with a diameter of 20 cm with cling film and pour half of the chocolate mousse into it.
    Pour half the mousse to the bottom of the split mold.
  16. We spread the frozen banana cake with caramel on top. He should drown a little in chocolate mousse.
    We spread banana cake on mousse.
  17. On top of the banana cake, pour the remaining half of the chocolate mousse, evenly distributing it with a spatula.
    Cover the banana cake with the remaining mousse.
  18. We proceed to the preparation of brownie cake. To do this, put 75 sugar in a separate deep bowl. Add 1/4 tsp. salt and 1 chicken egg. Whip with a mixer at maximum speed until a thick foam forms.
    Beat eggs with sugar separately.
  19. In a water bath, melt 60 g of dark chocolate, which we pre-rub on a coarse grater, and a similar amount of butter. Let the resulting mass cool down for 5 minutes.
    Melt the chocolate with butter.
  20. Cut half a ripe banana into small pieces and add to melted chocolate with butter.
    Add bananas to the chocolate-butter mass.
  21. Grind everything with a hand blender until smooth.
    We interrupt the mass with a submersible blender until smooth.
  22. The resulting chocolate mass is added to the egg mixture. Gently mix everything with a spoon or spatula.
    Pour the chocolate-banana mass into the egg base.
  23. We mix 40 g of cocoa powder with 55 g of flour, after which the bulk ingredients are sieved through a sieve and added to the chocolate-banana mass.
    sift flour with cocoa and baking powder through a sieve.
  24. All mix with a spatula. It should be a fairly thick dough.
    Mix the thick enough dough.
  25. We cover the detachable baking dish with a diameter of 20 cm with parchment paper and put the chocolate dough into it. Using a spatula, level the surface. Preheat the oven to 180 degrees and set to bake chocolate cake for 15 minutes.
    We spread the dough into a mold and bake for 15 minutes.
  26. After a quarter of an hour, the cake is ready, it turns out with a slightly moist center. Let it cool slightly and cut out a round cake with a diameter of 18 cm using a cooking ring. Spread the brownie cake on the chocolate mousse and squeeze it lightly so that they are on the same level. If necessary, trim the layer with a spatula. Put the cake in the refrigerator for 8 hours.
    From the cake, cut out a circle and put it on our mousse cake.
  27. In a small pan with non-stick coating, prepare the icing. To do this, mix 120 g of sugar with 100 ml of sugar syrup. The latter can be replaced with invert glucose syrup. We put on a small fire and cook until a golden hue appears.
    Cook the syrup.
  28. Remove the pan from the stove and gradually pour 150 ml of hot cream. When infusing, stir constantly.
    Add hot cream to the caramel-colored syrup.
  29. In a separate bowl, soak 8 g of gelatin in 48 ml of cold water. The added gelatin is added to the sugar mixture, which has already managed to cool slightly. Mix all the ingredients quickly so that no lumps appear.
    Next, enter the gelatin.
  30. Melt in a water bath or microwave 40 g of white chocolate and add to the rest of the ingredients. Mix the resulting mixture well with a whisk until a homogeneous consistency.
    Add melted white chocolate.
  31. Pour the icing into the blender bowl, and optionally add 3 g of food golden dye.
    Pour the mass into a blender, add food coloring.
  32. Well, beat everything at low speed. This must be done until air bubbles appear.Beat the icing with a blender.
  33. Filter the finished glaze through a sieve and pour into a deep bowl. We cover it with cling film and put in the refrigerator for 8 hours.
    Next, filter the icing and put in the refrigerator.
  34. After 8 hours, warm up a little icing in a water bath. The water temperature should be about 42 degrees.
    Then the glaze should be heated in a water bath and beat again.
  35. Re-beat the icing with a mixer and filter through a sieve. Carefully remove the chocolate-banana mousse from the mold. We pour icing on top of the cake, evenly distributing it with a spatula or knife.
    Glaze the cake, freed from the form.
  36. After 5 minutes, when all the excess glaze drains, carefully transfer the chocolate-banana mousse to a beautiful dish. Garnish with almond flakes. A total of approximately 20 g of product will be required.
    You can decorate the dessert with almond petals.
  37. We put the cake in the refrigerator for 3-4 hours, so that the banana-caramel cake is well frozen.
    Put the banana mousse in the refrigerator.
  38. The dessert is ready. Chocolate-banana mousse turns out to be very tender and moderately sweet. It can be served with tea or coffee.
    The dessert turned out to be simply luxurious.

Video recipe

A recipe is presented for your attention, according to which you can make a delicious and delicate banana mousse. It is prepared according to a step-by-step recipe in which each step is described in an accessible way. You will also find the ingredients you need and their proportions in the video.

Have you tried making your own banana mousse, do you like its taste? What difficulties did you encounter in the cooking process, and how long did it take to cook? Share your experience making banana mousse in the comments.
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