I know, right? I’m not a food stylist by any means, but it looks SO good!
- 8 ounces heavy whipping cream
- 1 cup bittersweet or semi-sweet chocolate, in chips or chunks
- Put your chocolate into a heat safe bowl.
- Pour your heavy cream into a saucepan and heat on low until just boiling.
- When the cream is just boiling, take it off the heat and pour it on top of your chunked chocolate, whisking the mixture to evenly melt all the chips.
- Keep whisking until chocolate cools to the touch. Then refrigerate until firm– should take a few hours.
To make the brûléed banana chips…
- 1 banana
- 3+ tablespoons granulated sugar
- 1 brûlé torch
- Thinly slice your banana and place strips on a heat-proof surface.
- Cover the banana chips generously with sugar.
- Torch the banana chips until the sugar is dark brown and crispy. Remember this from high school chemistry: the hottest part of a flame is the tip of the cone *inside* the flame. (This makes sense. Trust me.) Brûléing takes a lot longer than you think it will, just FYI. Let the sugary bananas cool before you try to touch them!
- If you don’t have a brûlé torch, don’t despair! You can broil sugar-coated bananas in an oven or toaster oven to the same end. It just takes a little while longer and is SIGNIFICANTLY less badass.
Now, I’m sure there’s a way to artistically stack all of this together so it doesn’t come out looking like a big blop of chocolate. I… I did not do that.
It looks like mush. But it’s tasty, chocolatey mush. With bananas.
I still have loads of pound cake leftover (party at my house!), but after today, I’m going to be getting back to the usually scheduled program and bring you a Cocktail Friday post. Did you like this week’s dedication to a single dessert? What should be next? (I think I have at least one vote for bread pudding!)
If your vote isn’t for pound cake, what do *you* think should be the trending dessert of 2014?