Creamy Chocolate Pots Topped with Coconut Banana Fondant

Ingredients:

• 1 banana
• 2 tablespoons shredded coconut
• 100 g baking chocolate
• 150 ml liquid cream
• 200 + 200 ml milk
• 40 g sugar + 2 tbsp sugar
• 3 egg yolks

Preparation:

Preheat the oven to Th. 5/6 (160°C).

Chocolate Cream:

In a saucepan, pour 200 ml milk, 100 ml cream, and the chocolate broken into pieces. Heat gently to melt the chocolate.

Meanwhile, in a bowl, whisk the egg yolks, 40 g sugar, and the flour. Pour the chocolate mixture over and stir to combine. Divide into individual ramekins using a ladle.

Bake for about 20 minutes.

Fondant:

Soften gelatine sheets in cold water. Heat the remaining 200 ml milk and stir in the drained gelatine until dissolved.

Blend the peeled banana with the gelatine milk, 50 ml cream, remaining 2 tbsp sugar, and shredded coconut. Pour into a small dish lined with plastic wrap. Refrigerate for 2 hours.

To serve, unmold the fondant and place atop the chocolate creams.