Chocolate Mousse with Banana and Passionfruit Sorbet

Name: Chocolate Mousse with Banana and Passionfruit Sorbet
Yield: 4
Ingredients: Mousse; 300 g of dark chocolate, melted; 150 g of unsalted butter, at room temperature; 200 g of sugar; 5 egg yolks; 1 ripe banana; 4 egg whites, beaten until stiff; Custard:; 50 g of dark chocolate chips; 1/2 cup of whole milk; 1 tablespoon of unsalted butter; 1 tablespoon of honey; 4 scoops of passionfruit sorbet

1
Mousse
2
300 g of dark chocolate, melted
3
150 g of unsalted butter, at room temperature
4
200 g of sugar
5
5 egg yolks
6
1 ripe banana
7
4 egg whites, beaten until stiff
8
Custard:
9
50 g of dark chocolate chips
10
1/2 cup of whole milk
11
1 tablespoon of unsalted butter
12
1 tablespoon of honey
13
4 scoops of passionfruit sorbet

Ingredients

1
Mousse
2
300 g of dark chocolate, melted
3
150 g of unsalted butter, at room temperature
4
200 g of sugar
5
5 egg yolks
6
1 ripe banana
7
4 egg whites, beaten until stiff
8
Custard:
9
50 g of dark chocolate chips
10
1/2 cup of whole milk
11
1 tablespoon of unsalted butter
12
1 tablespoon of honey
13
4 scoops of passionfruit sorbet

Directions

1
Mousse: Melt the chocolate in a double boiler (1)
2
Beta the butter and sugar, in a mixer, for 10 minutes
3
Add the egg yolks one at a time, beating for an additional 15 minutes or until the mixture has doubled in volume and is almost white
4
Amass the banana and add it to the whipped cream (2)
5
With the help of a spatula, mix the melted chocolate (3) and the beaten egg whites
6
Place the mousse in a container, cover with plastic wrap and refrigerate for 12 hours
7
Custard: Mix all ingredients and heat over low flame until melted (4)
8
Fry for 5 minutes
9
Assembly: Place the mousse on a plate with the help of a ring mold (5), unmold and serve with passionfruit sorbet
10
Garnish by making threads with the custard.