The banana binds and serves as an egg substitute. I have already prepared the chocolate mousse several times and refined it more and more. The quantities given may vary, depending on the chocolate chosen, the degree of ripeness of the banana, etc.
Crumble the chocolate in a water bath or a small saucepan and slowly melt it with the water over a low flame while stirring constantly. If it stays too firm, add a little more water. Mash the banana with a fork and mix with the chocolate.
Mix the whipped cream, cream stiffener and sugar, whip until stiff and fold into the chocolate. Depending on your taste, you can add more sugar or leave it out entirely.
Pour the mixture into a container and chill for 2-3 hours.
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