Melt the chocolate in a double boiler. Meanwhile, whip the cream with the cream stiffener until stiff. Add the hot chocolate to the cream and carefully fold in with a whisk. Put the mousse in the fridge for about 1 1/2 hours.
Peel the bananas, cut them into fine slices and mix them with a little lemon juice and powdered sugar (this will prevent the bananas from turning brown).
Decorate a plate with powdered sugar and eggnog. Shape mousse au chocolat into dumplings with the help of two spoons and serve on the plate with some of the banana salad.
Ingredients
Print Recipe
Pin Recipe