Banana Chocolate Mousse Cake
Banana Chocolate Mousse Cake
Ingredients
- 2 ripe bananas, medium (about 240g)
- 1 tablespoon cocoa powder, (8g)
- 1/2 cup milk, (80ā100 ml)
Instructions
- 1
Peel the ripe bananas and place them in a blender or a bowl suitable for mashing. Mash or blend the bananas until they are completely smooth and free of lumps.
ā±ļø 3 min
- 2
Add the cocoa powder and milk to the mashed or blended bananas. Blend all ingredients well until the mixture is creamy and uniform in consistency.
ā±ļø 2 min
- 3
Transfer the creamy banana chocolate mixture to a saucepan. Cook the mixture over low heat, stirring continuously with a whisk or spoon, until it begins to thicken to a mousse-like consistency. This should take about 5-7 minutes.
ā±ļø 7 min
- 4
Once thickened, carefully pour the hot mousse into a mold or individual glass containers. Divide the mixture evenly if using multiple containers.
ā±ļø 2 min
- 5
Place the mold or glass containers in the refrigerator and chill for 1 to 2 hours, or until the mousse is completely set and firm.
ā±ļø 60 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Chocolate Mousse Cake
- 2 ripe bananas, medium (about 240g)
- 1 tablespoon cocoa powder, (8g)
- 1/2 cup milk, (80ā100 ml)
Instructions
- 1
Peel the ripe bananas and place them in a blender or a bowl suitable for mashing. Mash or blend the bananas until they are completely smooth and free of lumps.
ā±ļø 3 min - 2
Add the cocoa powder and milk to the mashed or blended bananas. Blend all ingredients well until the mixture is creamy and uniform in consistency.
ā±ļø 2 min - 3
Transfer the creamy banana chocolate mixture to a saucepan. Cook the mixture over low heat, stirring continuously with a whisk or spoon, until it begins to thicken to a mousse-like consistency. This should take about 5-7 minutes.
ā±ļø 7 min - 4
Once thickened, carefully pour the hot mousse into a mold or individual glass containers. Divide the mixture evenly if using multiple containers.
ā±ļø 2 min - 5
Place the mold or glass containers in the refrigerator and chill for 1 to 2 hours, or until the mousse is completely set and firm.
ā±ļø 60 min