Chocolate Mousse with Caramelized Bananas

Method

1. Melt 300g of dark chocolate in a bain-marie (water bath) over medium heat, ensuring the water is just simmering.
2. Once melted, add 30g of softened butter and 60g of sugar, stirring until smooth and creamy.
3. Remove from heat and let cool slightly, then add 2 egg yolks one at a time, mixing well after each addition.
4. In a cold metal bowl, whip 300g of cold fresh cream until stiff peaks form.
5. Gently fold the whipped cream into the chocolate mixture using a silicone spatula, lifting from bottom to top until homogeneous.
6. Peel and dice 1 ripe banana. In a small pan, melt a little butter, add the banana pieces and a pinch of sugar, and sauté until caramelized.
7. Divide the mousse into two serving glasses, top with the caramelized bananas.
8. Refrigerate for about 1 hour to set.
9. Garnish with fresh mint (optional) and extra chocolate shavings before serving.