CHOCOLATE SOUP WITH CARAMELIZED BANANAS

Prep Time: 45 Minutes
Yields: 6 Servings

Comment:
Chocolate soup was originally created at Le Cirque 2000 in New York City by talented pastry chef Jacques Torres. The dish can be enhanced with fresh fruit, pound cake or angel food cake. To make a special holiday treat, cut pound cake with shaped cookie cutters and place in bottom of each bowl. Heart shaped cake under chocolate soup topped with strawberries is perfect for Valentine's Day.

Ingredients:
6 ounces semi-sweet or bittersweet chocolate
4 cups half-and-half
½ cup sugar
4 egg yolks, room temperature
⅓ cup crème de cacao
3 tbsps Frangelico

Method:
In a medium saucepan, cook chocolate, half-and-half and sugar over medium-low heat, stirring frequently until chocolate melts and sugar dissolves. In a stainless steel mixing bowl, whisk egg yolks. Add 1 cup of melted chocolate and whisk. Slowly pour egg mixture into pot of chocolate, stirring frequently. Remove from heat and stir in liqueurs. If desired, pour mixture into a container, tightly cover and refrigerate until chilled, at least 2 hours or as long as 5 days. Chilled mixture may be warmed in a double boiler while whisking constantly.

Ingredients for Caramelized Bananas:
4 large bananas, peeled and diced
¼ cup dark rum
½ cup sugar
1 tbsp unsalted butter
6 pound cake slices, diced
½ cup heavy whipping cream, lightly whipped

Method:
In a medium-sized mixing bowl, toss bananas and rum to coat well. Set aside 20 minutes at room temperature. In a cast iron skillet, melt sugar over medium-high heat until golden brown. Do not burn. Remove from heat and immediately add butter, stirring until smooth. Add bananas and rum. Return skillet to medium-high heat. Take caution as rum may ignite. Continue to cook until almost all liquid has evaporated and bananas are soft but not mushy. Remove from heat and pour onto a plate. Cover with plastic wrap and let cool approximately 20 minutes. To serve, place pound cake cubes in 6 soup bowls. Ladle an equal amount of warm chocolate soup into each bowl, garnish with a portion of bananas and a dollop of whipped cream.