{"id":58382,"date":"2017-09-08T19:00:00","date_gmt":"2017-09-08T09:00:00","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=58382"},"modified":"2019-03-18T08:37:42","modified_gmt":"2019-03-17T21:37:42","slug":"triple-chocolate-banana-caramel-dessert-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/triple-chocolate-banana-caramel-dessert-recipe\/","title":{"rendered":"Triple Chocolate Banana Caramel Dessert Recipe"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/_9gaF8to7Fg?rel=0\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n&nbsp; <\/p>\n<p>Today we are making a dessert with a choc chip base, covered with a banana caramel, a sinfully rich baked chocolate ganache all topped with a gooey chocolate coffee cremeux.<\/p>\n<h2 class=\"fn\">coffee cremeux recipe<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"photo\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/09\/chocolate-dessert-recipe-rich-ann-reardon-550x348.jpg\" alt=\"chocolate dessert recipe rich ann reardon\" width=\"550\" height=\"348\" class=\"aligncenter size-large wp-image-58389\" data-wp-pid=\"58389\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/chocolate-dessert-recipe-rich-ann-reardon-550x348.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/chocolate-dessert-recipe-rich-ann-reardon-300x190.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/chocolate-dessert-recipe-rich-ann-reardon-768x487.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/chocolate-dessert-recipe-rich-ann-reardon-400x253.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/chocolate-dessert-recipe-rich-ann-reardon.jpg 1648w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n470g (16.58 ounces) chocolate, broken into pieces in a large bowl<br \/>\n120g (4.23 ounces) or 7 egg yolks<br \/>\n<span class=\"ingredient\"><span class=\"amount\">60g (2.12 ounces)<\/span> <span class=\"name\">sugar<\/span><\/span><br \/>\n1 tsp ground coffee<br \/>\n500mL (16.91 fluid ounces) or 2 cups cream<br \/>\n2 sheets of gelatin bloomed in cold water (optional for a firmer cremeux, I did not use gelatin)<br \/>\nWhisk together the sugar and the egg yolks.<\/p>\n<p>Heat the cream and the coffee in a pan until it just starts to boil. <\/p>\n<p>Whisk some of the hot cream into the yolks.  Then add the rest and whisk together.  Stir over high heat until it reaches 85C (185 degrees Fahrenheit).  Immediately remove from the heat and pour over the chocolate.<\/p>\n<p>Leave that for a few minutes for the chocolate to melt and then whisk it well.  If you want a firmer cremeux add the gelatin here and stir through.<\/p>\n<p>Pour the mixture into a hemisphere tinned place int he freezer. <\/p>\n<h2>Chocolate Chip Base<\/h2>\n<p>(makes enough for 2 bases)<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/09\/chocolate-dessert-recipe-how-to-cook-that-550x334.jpg\" alt=\"chocolate dessert recipe how to cook that\" width=\"550\" height=\"334\" class=\"aligncenter size-large wp-image-58388\" data-wp-pid=\"58388\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/chocolate-dessert-recipe-how-to-cook-that-550x334.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/chocolate-dessert-recipe-how-to-cook-that-300x182.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/chocolate-dessert-recipe-how-to-cook-that-768x466.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/chocolate-dessert-recipe-how-to-cook-that-400x243.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/chocolate-dessert-recipe-how-to-cook-that.jpg 1691w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n70g (2.47 ounces) chocolate<br \/>\n100g (3.53 ounces) or 3\/4 cup icing sugar<br \/>\n30g (1.06 ounces) or 1\/3 cup hazelnut or almond meal<br \/>\n1 whole egg and 1 extra egg yolk<br \/>\n170g (6 ounces) or 3\/4 cup butter<br \/>\n230g (8.11 ounces) or 1 1\/2 cups plain or all-purpose flour<\/p>\n<p>Preheat the oven to 180C (356 degrees Fahrenheit).<br \/>\nPlace all the ingredients into a food processor.  Alternatively you can grate the chocolate and mix altogether in a bowl.<\/p>\n<p>Lined a loose based tin and spread the paste into an even layer.<br \/>\nBake for 20 minutes.<\/p>\n<h2>Banana Caramel<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/09\/Screen-Shot-2017-09-03-at-4.00.07-PM-550x355.png\" alt=\"banana caramel recipe\" width=\"550\" height=\"355\" class=\"aligncenter size-large wp-image-58392\" data-wp-pid=\"58392\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/Screen-Shot-2017-09-03-at-4.00.07-PM-550x355.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/Screen-Shot-2017-09-03-at-4.00.07-PM-300x194.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/Screen-Shot-2017-09-03-at-4.00.07-PM-768x496.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/Screen-Shot-2017-09-03-at-4.00.07-PM-400x258.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/Screen-Shot-2017-09-03-at-4.00.07-PM.png 1555w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n200g (7.05 ounces) or 1 cup mashed banana<br \/>\n40mL (1.35 fluid ounces) or 3 Tblspns cream<br \/>\n10g (0.35 ounces) or 1 tablespoon butter<br \/>\n80g (2.82 ounces) or 1\/3 cup sugar<br \/>\n40mL (1.35 fluid ounces) or or 3 Tblspns water<br \/>\n20g (0.71 ounces) or 1 Tblspn glucose syrup or light corn syrup<br \/>\n1 teaspoon vanilla essence<\/p>\n<p>Mash the bananas with the cream and vanilla. <\/p>\n<p>Place the water, sugar and glucose syrup into a pan over high heat.  Wash down the sides of the pan using a wet pastry brush then leave it heating over high heat unstirred until it starts to go golden brown.<\/p>\n<p>Tip in the banana and the butter and stir over the heat until it is smooth.  Spread over the base while the caramel is still hot.<\/p>\n<h2>Baked chocolate ganache <\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/09\/baked-ganace-chocolate-dessert-how-ot-e1504419304786-550x251.jpg\" alt=\"chocolate dessert recipe how to\" width=\"550\" height=\"251\" class=\"aligncenter size-large wp-image-58387\" data-wp-pid=\"58387\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/baked-ganace-chocolate-dessert-how-ot-e1504419304786-550x251.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/baked-ganace-chocolate-dessert-how-ot-e1504419304786-300x137.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/baked-ganace-chocolate-dessert-how-ot-e1504419304786-768x350.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/baked-ganace-chocolate-dessert-how-ot-e1504419304786-400x182.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/baked-ganace-chocolate-dessert-how-ot-e1504419304786.jpg 1727w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n300g (10.58 ounces) chocolate<br \/>\n1 whole egg and 2 yolks<br \/>\n90g (3.17 ounces) or 1\/2 cup sugar<br \/>\n400mL (13.53 fluid ounces) or 1 2\/3 cups <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\">cream<\/a><br \/>\n130mL (4.4 fluid ounces) or 1\/2 cup milk.<\/p>\n<p>Preheat oven to 150C (302 degrees Fahrenheit).<\/p>\n<p>Whisk together the eggs and the sugar.  In a seperate bowl mis the cream and milk.  Heat the cream mixture in the microwave until hot.   While whisking add the egg mixture to the hot cream.  Add the chocolate and allow to melt.<br \/>\nWhisk again until all that chocolate is evenly mixed into the cream.<\/p>\n<p>Pour this mixture over the banana caramel and bake in a slow oven for just under 2 hours. When it is ready it will be set but still have a slight wobble to it (see the video).<\/p>\n<p>Allow to cool in the fridge.  <\/p>\n<h2>Chocolate decoration<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/09\/Screen-Shot-2017-09-03-at-8.43.04-AM-550x287.jpg\" alt=\"chocolate transfer sheets\" width=\"550\" height=\"287\" class=\"aligncenter size-large wp-image-58390\" data-wp-pid=\"58390\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/Screen-Shot-2017-09-03-at-8.43.04-AM-550x287.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/Screen-Shot-2017-09-03-at-8.43.04-AM-300x156.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/Screen-Shot-2017-09-03-at-8.43.04-AM-768x400.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/Screen-Shot-2017-09-03-at-8.43.04-AM-400x208.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/Screen-Shot-2017-09-03-at-8.43.04-AM.jpg 1779w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n300g (10.58 ounces) white chocolate<\/p>\n<p><a href=\"https:\/\/www.howtocookthat.net\/public_html\/temper-chocolate\/\">Temper<\/a> some white chocolate, pour it onto some acetate and spread it out evenly.<\/p>\n<p>Lift up the sheet so that you get straight edges and place it back down on the baking paper to set a little more.<\/p>\n<p>Once it is firmer but still flexible wrap it tightly around your dessert.<\/p>\n<p>Spread some more chocolate onto a patterned chocolate transfer sheet and let it start to set.  <\/p>\n<p>Use a round cookie cutter to out cut different sized circles.  Once set remove the acetate and add chocolate circles<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/09\/triple-chocolate-dessert-recipe-ann-reardon-550x413.jpg\" alt=\"triple chocolate dessert recipe ann reardon\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-58391\" data-wp-pid=\"58391\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/triple-chocolate-dessert-recipe-ann-reardon-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/triple-chocolate-dessert-recipe-ann-reardon-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/triple-chocolate-dessert-recipe-ann-reardon-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/triple-chocolate-dessert-recipe-ann-reardon-400x300.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/triple-chocolate-dessert-recipe-ann-reardon-1200x900-cropped.jpg 1200w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<h7 class=\"updated\">Copyright \u00a9 2017 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/triple-chocolate-banana-caramel-dessert-recipe\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/triple-chocolate-dessert-recipe-ann-reardon-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/triple-chocolate-dessert-recipe-ann-reardon-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/triple-chocolate-dessert-recipe-ann-reardon-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/triple-chocolate-dessert-recipe-ann-reardon-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/09\/triple-chocolate-dessert-recipe-ann-reardon-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"58391\" \/><\/a><p>&nbsp; Today we are making a dessert with a choc chip base, covered with a banana caramel, a sinfully rich baked chocolate ganache all topped with a gooey chocolate coffee cremeux. coffee cremeux recipe 470g (16.58 ounces) chocolate, broken into pieces in a large bowl 120g (4.23 ounces) or 7 egg yolks 60g (2.12 ounces) sugar 1 tsp ground coffee 500mL (16.91 fluid ounces) or 2 cups cream 2 sheets of gelatin bloomed in cold<\/p>\n","protected":false},"author":1,"featured_media":58391,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,142,145],"tags":[2852,2850,2851,1227,952,1184,2853,2854,2855,1071,1692,1617,2849,281,1773,1468],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/58382"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=58382"}],"version-history":[{"count":8,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/58382\/revisions"}],"predecessor-version":[{"id":89882,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/58382\/revisions\/89882"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/58391"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=58382"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=58382"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=58382"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}