Difficulty: Medium
Melt the 55% dark chocolate in a bain-marie and stir in the thick cream to create a silky sauce.
Peel the bananas and fry them in a rich caramel made from the brown sugar and butter. Flambé with the orange liqueur for a dramatic flourish.
Add the fresh orange juice, flambé again, and reduce to a glossy, syrupy sauce.
Arrange the bananas on plates, drizzle with sauce, and garnish with fresh mint leaves and destemmed currants.
Evoking childhood memories with its vibrant colors and layered flavors, this dessert can be prepped ahead. Serve warm, optionally dusted with cinnamon for extra warmth.
Source: La Bonne Cuisine. Photos: B. Mauduech-Deslage
