Total time: 50 minutes
Prep time: 30 minutes, Cook time: 20 minutes
Ingredients for 4 people
10 oz of dark chocolate
3 oz of white chocolate
3/4 cup of sugar
3 tbsp of heavy cream
3 tbsp of cacao powder
6 tbsp of flour
1 tbsp of rum
0.4 cup of butter
Fill a silicone mold with water and put it in the freezer to make an ice cube. Unmold the ice cube. Melt 3 oz of dark chocolate and the white chocolate, pour them into the ice cube mold to freeze the chocolate and obtain shells. Unmold the shells, turn them over, heat the blade of a knife and cut the shells in half.
Mix 3.5 oz of dark chocolate and 0.4 cup of melted butter, add 6 tbsp of sugar, 2 eggs and the flour. Mix and pour into a muffin tin. Bake for 20 minutes at 350°F. Press down on the center of the cupcakes, pour 2 oz of melted dark chocolate and add the mashed banana. Flambé the rum and pour it over the cakes.
Whip 3 egg whites and 2 tbsp sugar. Metl 2 oz of dark chocolate and fold it into mixture. Put the chocolate mousse in the piping bag, pipe it on the cakes, spread it and sprinkle with cacao powder.
Place the chocolate shells around the cakes and serve with the warm custard. Enjoy!