Refrigeration time: 30 minutes
Bonus Almond Crust
120g chocolate biscuits (or any chocolate-flavored cookies)
80g almonds, chopped
80g melted butter
6 small dessert molds (optional, for individual servings)
100g melted chocolate (for topping)
40ml warm cream (to make a chocolate ganache)
Refrigeration time: 30 minutes
Step-by-Step Instructions
Main Dessert
Continue reading by clicking the ( NEXT 》 ) button below !Crush the Biscuits:
Place the 250g of biscuits in a plastic bag and crush them with a rolling pin until you have fine crumbs. Alternatively, you can use a food processor for quicker results.
Prepare the Bananas:
Peel and slice the 1-2 bananas into thin rounds. You can adjust the quantity based on your preference for banana flavor in the dessert.
Melt the Chocolate:
In a heatproof bowl, melt 240g of chocolate (use a microwave or double boiler method). Add a small amount of vegetable oil (1-2 teaspoons) to the melted chocolate to make it smoother and easier to spread.
Combine Biscuits and Bananas:
Mix the crushed biscuits with the banana slices. Ensure the banana pieces are evenly distributed throughout the mixture.
Pour the Melted Chocolate:
Pour the melted chocolate over the biscuit-banana mixture, ensuring that all the ingredients are coated evenly.
Chill the Dessert:
Transfer the mixture into a lined baking dish or mold. Spread it evenly and press it down slightly to compact the dessert. Place it in the fridge for at least 30 minutes to set.
Serve:
Once chilled, remove the dessert from the fridge, slice, and serve.
Bonus Almond Crust
Prepare the Almond Crust:
Crush the 120g of chocolate biscuits into fine crumbs. In a bowl, mix the crumbs with 80g of chopped almonds and 80g of melted butter until everything is well combined.
Fill Dessert Molds:
Take 6 small molds or cupcake liners, and press the biscuit-almond mixture into the bottom of each mold to form a firm base. Place these in the fridge to chill for about 15 minutes.
Make the Ganache:
Melt 100g of chocolate and mix it with 40ml of warm cream to create a smooth ganache. This will be used as a topping for the almond crust.
Top the Almond Crust:
Once the biscuit-almond bases are firm, pour the ganache over each one to create a smooth, glossy top layer.
Chill Again:
Place the molds back in the fridge for an additional 30 minutes to allow the ganache to set.
Serve the Almond Crust:
Banana Chocolate Biscuit Dessert with Almond Crust
