Banana Truffle Bombe

1 In a saucepan, melt the butter and add the banana slices

Add the Açaí and lime juice and let it reduce, stirring constantly until a paste forms (if it doesn't form a paste, mash the banana with the help of a fork)

Turn off the heat, add the white chocolate, heavy cream, and rum, stirring until smooth

Pour the mixture into a refrigerator, cover with plastic wrap, and let it chill for 30 minutes or until cold

2 Melt and temper the milk chocolate (see pages 4 and 5)

3 Pour the melted chocolate into molds to the rim and return it to the bowl

Let it drip until only a thin layer of chocolate remains on the inner surface of each mold

Let it set for about two minutes in the refrigerator

4 Place a spoonful of filling, but not too much, over the thin chocolate crust that formed in each mold

The filling should be below the upper rim

5 Place a new layer of tempered milk chocolate on top of the filling, remove excess with a spatula, and let it set in the refrigerator until opaque

Unmold when the shape becomes opaque.