Banana Rum Nutchoc Spread

Summary

Prep Time	15 mins
Cook Time	5 mins
Total Time	1 min
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

4 banana (s) very ripe
50 ml water
1 packet citric acid, crystalline
250 g preservin suar 2: 1
1 tablespoon, leveled cocoa powder
20 ml rum
1 packet vanilla sugar (bourbon)
1 shot syrup (Noisette flavor), e.g. from Monin
50 g chocolate (chocolate droplets)

Instructions

Put the bananas with the water, vanilla sugar and citric acid in a blender and puree well.
Now cook the finished, mushy mass with the preserving sugar according to the instructions on the packet. Just before the end of the cooking process, add cocoa powder, noisette syrup and rum and stir well. Finally stir in chocolate droplets briefly, then fill immediately.
If you have children or want to avoid alcohol, simply choose a few drops of rum aroma instead of rum.
The amount given here is sufficient for 3 preserving jars of 212 ml each.

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