Chocolate cream with banana
12 servings
10 minutes
Chocolate cream with banana is a delicate dessert that combines the rich taste of cocoa and the sweetness of banana. This recipe comes from American cuisine, where they love to experiment with creamy textures and rich aromas. It has a light citrus note thanks to orange zest and juice, adding freshness to the overall composition. The cream is velvety with a hint of caramel chocolate, and chilling in the refrigerator makes it perfectly thick and rich. It can be served as a standalone dessert or used as a topping for baked goods and ice cream. It's important to maintain a balance between the sweetness of the fruits and the depth of chocolate flavor — this makes the cream particularly appealing.
1
Mash the banana with a blender into puree or use a masher.
- Bananas: 2 pieces
2
Grate the zest of the orange with a fine grater. Squeeze the juice from half an orange and mix it with the banana puree.
- Orange zest: 1 piece
- Oranges: 0.5 piece
3
Add cocoa, water, and sugar there, mix, and place on low heat. Stirring, bring to a boil and cook for a couple of minutes.
- Cocoa powder: 2 tablespoons
- Water: 50 ml
- Sugar: 3 tablespoons
4
Add broken pieces of chocolate and let it fully dissolve.
- Milk chocolate: 120 g
5
Pour into a container (I got about half a liter) and place in the refrigerator until completely cool.