Ingredients (4 Portions)
200 gr Strawberry
1 Banana
400 ml of cold Heavy Cream 40%
2 tbsp Sugar
200 gr Dark Chocolate
Equipment
Electrical beater
Shredder
2 Bowls
2 Kettles (medium and small one fitting into the other hanging)
4 Dessert Glasses
Instructions
1. Peel the banana and cut in dices. Shred it. Keep in the freezer.
2. Cut off the green from the strawberry and dice them too. Shred it. Keep in the freezer.
TIP: Better not to wash the strawberry cause they lose their aroma when doing it.
3. Meanwhile fill up your medium kettle with warm water until it touches the small one bottom if you hang it in the medium one. Put your chocolate in the small kettle and put on a real low fire and let the chocolate melt
TIP: Turn the fire off if needed, be patient, rushing it can overheat your chocolate and that needs to be avoided.
TIP: 30 seconds of full power microwave can be used to accomplish the same
4. Split the heavy cream in 2 separate bowls, add to each bowl 200 ml of heavy cream and 1tbsp sugar.
TIP: Some vanilla sugar could be added to the cream that will be used in the banana version
5. Next take the electrical beater and whip the cream in both bowls
6. Once whipped, add the banana to one of the bowls, and whipped for some more time to accomplish a mousse structure.
7. Do the same with the other bowl and the strawberry
TIP: Make sure your ingredients are really cold, it will help getting your mousse stronger.
TIP: The moment you start to see stripes drawn by your mixer they are okay.
8. Put both mousses in a piping back, also get your melted chocolate in a piping bag, make the openings for the mousse around 1.5 cm and the chocolate bag only like 0. 2 or 0.3 cm.
9. Fill your glasses holding all three bags together so you get a twister effect in your glass.
TIP: No piping bag no worries, just fill the glasses in layers putting the two mousses and a thin chocolate layer and repeat.
10. Super easy but colorful dessert, on top garnish with a strawberry, slice of banana and if you can get it a nice leaf of fresh mint.
