I've had some dark chocolate lying in the fridge for a deeeeliciously long time. Call it laziness, call it the comfort of nibbling a magically unending bar of chocolate, but I kept that bar in the fridge for almost a month. Till guests with ickle children came along, and my mother promptly said, right in front of them, "Isn't there some chocolate in the fridge? Maybe you can finally do something with it!"
Anyway, I'm not a big fan of bananas myself, and I definitely don't want them in my lovely chocolate. But the moment the children saw the bananas in the fruit bowl, they had to have banana-chocolate mousse.
Well. All right then. Good chocolate gone to waste. Or so I thought, while I set about making the mousse. However, in the middle I changed my mind, and started making fruity chocolate biscuits, because I've had the recipe in my mind for a while, and wanted to see if the pracs matched up to the theory. And when I was done, I must say, they turned out radically different from the sickly-sweet mess I expect all banana desserts to be.
So, here goes the picture book :-)
Peel a frozen banana.
Chop it up. Then mash it with a fork.
Now, in a wok, melt two teaspoon of butter on the lowest stovetop heat. Swirl the melted butter all around the wok, then gently slide in three teaspoons of flour (I used whole wheat) and stir with a spatula till it begins to turn golden brown. Then, whisk in half a cup of milk. If you like a smoother texture, you can use half heavy cream instead of all milk.
If at any point you think the wok is getting too hot and the mixture might char, take it straight off the flames and do the next few mixings by putting the wok on a cool table-top or stone slab.
Then, add the mashed banana. Mix well.
Pour in a tablespoon of the chocolate sauce. Whisk.
When it is evenly mixed in, add another two tablespoons (or three!), and mix it in.
The chocolate sauce:
Is tres simple. You take small pieces of dark, semi-sweet chocolate in a microwave-safe bowl, top with milk, and heat for about thirty seconds. Given it twenty seconds to stand, then make an even sauce by whisking it.
No dough required. That's the best part about these biscuits. You just coarsely grind some Marie biscuits, mix in a teaspoon of water to hold it together, then pour tiny, equally spaced heaps on a well greased baking tray. Then, you flatten each heap, so you get a tray full of this:
Bake this at 170/180C for five to ten minutes, till they take on a lovely chocolately shade. Or, you could leave them as-is. I like the slightly toasty flavour of baking ready-to-eat biscuits :-)
Then, you add a generous dollop of the banana-chocolate mousse on each flattened heap. Even it with the back of a spoon, if you have to. Then, pour another tiny heap on each biscuit, and flatten it again. Bake for another ten minutes. Voila! Heavenly banana chocolate biscuits are ready!
You can eat them as-is, or doused in chocolate sauce, or doused in chocolate and then frozen. I love the last option the best :-)
Go on, then. Such an amazingly easy chocolate recipe, aren't you going to give it a try? :-)