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Freshy a la banana in a cup

I’ve always been a fan of a Banana and Chocolate combination and I wanted to create a simple and efficient dessert that’s full flavour punch. This desert boasts 3 different textures, and is honestly one of my favourites deserts to make and enjoy.


  • Light, dark chocolate mousse

  • 150 gm Whole milk

  • 220 gm Dark chocolate

  • 90 gm Egg yolk

  • 200 gm Whipped cream

  • Banana crème for (cup or glass)

  • 120 gm Fresh crushed banana

  • 150 gm Whole eggs

  • 120 gm Caster sugar

  • 30 gm Lime juice

  • 150 gm Unsalted butter

  • Chocolate streusel

  • 125 gm Plain flour

  • 125 gm Raw sugar

  • 90 gm Almond

  • 125 gm Butter

  • 4 gm Salt

  • 30 gm Cocoa powder


  • Light, dark chocolate mousse:

  • 1.

    Boil the whole milk and pour on the chopped chocolate. Mix and add the egg yolk, cool down to 50*C, then gently fold through the whipped cream. Pipe in the glass and set in the fridge.

  • Banana creamy:

  • 1.

    Puree the fresh banana put in a pot and warm up. Add the eggs and sugar to the banana and combine. Cook like a custard (to a boil) then add the lime juice. Once the mixture has cooled to around 50*C add the room temperature butter. Pour over the chocolate mousse, set in the fridge.

  • Chocolate streusel:

  • 1.

    Mix all ingredients into the room temperature butter. Place in a resting tray to and bake at 160*C. Once the chocolate streusel has cooled, crumble and add the to the pre-set glass’s to serve.

  • Finishing touches:

  • 1.

    Petillant Chiraz will be a Brillante combination with the dark chocolate mousse and distinct banana flavour


Recipe courtesy of Melbourne Macaron.

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