- 55g/2oz dark chocolate, melted, cooled slightly
- 125ml/4floz double cream, whipped
- 4 tbsp soft brown sugar
- 85g/3oz butter
- 1 vanilla pod, halved
- squeeze fresh lemon juice
- 1 banana, peeled, sliced into three pieces
- For the chocolate mousse, mix the melted chocolate with the whipped cream in a bowl and place in the fridge for 10-15 minutes to set.
- For the caramelised bananas, place the sugar, butter and vanilla pod into a frying pan over a medium heat. Cook until the butter has melted and sugar has dissolved, then add the lemon juice and banana slices and stir gently in the sauce to coat completely.
- To serve, use two spoons to scoop three quenelles of chocolate mousse onto a serving plate. Add bananas and pour over any remaining hot toffee sauce.