Chocolate Swirl Banana Mousse

I had some guest to visit us today and I wanted to wow them. I made two type of mini, individual desserts: a Chocolate Swirl Banana Mousse and Mini Pineapple and curd Cheese one. I used my Lakeland cake pan, that looks like a muffin pan, but the sides are straight and the bottoms are removable. But you can use dessert rings as well. It isn't the lightest dessert, because of the banana, but it is really tasty.

 Chocolate Swirl Banana Mousse

Ingredients (makes 6)

6 Hob Nobs biscuits

25 g butter (melted)

250 ml double cream

2 ripe bananas

1 sachet of gelatine (9g)

1 tsp honey
1/2 vanilla pod

30 g chocolate for the swirl
30 g chocolate for decoration-optional

Crush the Hob nob biscuits (use the end of the rolling pin or a food processor) and mix with the melted butter. Divide the mix between the 6 dessert rings/ pan cavities and using your fingers press it to the bottom, to create a flat levelled surface. 

Place into the fridge so the base can harden.

In the meantime you can prepare the mousse. It isn't traditional mousse, as I didn't want to use raw eggs. 

Put the bananas into a food processor and blitz them to get a banana puree (with the processor the puree will be light and fluffy and gives volume, that you wouldn't get by just crushing them). 

Pour 100 ml double cream in a pan and start to heat. When it reaches boiling point add the sachet of gelatine and mix it well to avoid lumps, then leave it to cool slightly. In the meantime whip the rest of the double cream to soft peaks, then add the banana puree, honey, vanilla seeds and the cooled(not hot) gelatine+double cream and incorporate all ingredients well. 

Spoon on top of the biscuit base and level with a spoon.

Melt the chocolate and place 2-3 little coffee spoon's worth on top of each banana mousse. Using a toothpick create swirl, mixing the banana and the chocolate cream.

When finished place them into the fridge to set.
For the chocolate decoration just pipe the melted chocolate on a non stick baking sheet at any shape and place it to the fridge/freezer to set. After plating just insert carefully to top of each mini cake.