Chocolate-banana dessert
6 servings
60 minutes
Chocolate-banana dessert is a delightful combination of tender chocolate, sweet bananas, and crunchy cookies. This dessert has its roots in American cuisine, where simple yet impressive treats are loved. The fragile cookie base perfectly contrasts with the soft layer of bananas and airy chocolate-sour cream mixture. Gelatin gives the texture a delicate density, while cocoa powder adds a rich chocolate flavor. This dessert will adorn any festive table and its preparation does not require complex culinary skills. It is perfect for both cozy tea parties and formal gatherings. Chilled, it is especially good in hot weather, refreshing and delighting with its rich, harmonious taste.
1
First, we prepare the base of our chocolate-banana dessert - a cookie crust. For this, we crush the cookies in a blender until they become crumbs.
- Biscuits (cookies): 250 g
2
Melt the butter in a water bath and then mix it with the cookie crumbs.
- Butter: 80 g
- Biscuits (cookies): 250 g
3
Line the removable mold with baking paper (food film).
4
We press the cookies into it with our hands and put it in the fridge for 15 minutes.
5
Now the most interesting part - preparing the chocolate base. We boil hot chocolate from 2 tablespoons of sugar, 0.5 cup of milk, and cocoa powder. Cook on low heat for 3 minutes until thickened, stirring constantly. Let it cool.
- Sugar: 4 tablespoons
- Milk: 1.5 glass
- Cocoa powder: 4 tablespoons
6
Mix the sour cream with 2 tablespoons of sugar (I whipped it with a mixer).
- Sour cream 20% fat: 400 g
- Sugar: 4 tablespoons
7
While the hot chocolate cools, dissolve gelatin in 4 tablespoons of cold water.
- Gelatin: 10 g
8
Quickly slice the bananas and place them on the set cookie base (I cut the banana into 2-3 pieces across and then into medium slices lengthwise).
- Bananas: 3 pieces
9
After 15 minutes, mix the cooled chocolate with sour cream.
- Sour cream 20% fat: 400 g
- Cocoa powder: 4 tablespoons
10
Then we melt the swollen gelatin in a water bath. But do not boil.
- Gelatin: 10 g
11
Finally, we pour in the gelatin and thoroughly mix the entire mass.
- Gelatin: 10 g
12
We are pouring a chocolate-sour cream mixture over the bananas.
- Bananas: 3 pieces
13
Send the cake batter to the fridge for 4-5 hours, or better overnight!
