Banana Chocolate Biscuit Dessert with Almond Crust

1. Crush the Biscuits:
   • Place the 250g of biscuits in a plastic bag and crush them with a rolling pin until you have fine crumbs. Alternatively, you can use a food processor for quicker results.
2. Prepare the Bananas:
   • Peel and slice the 1-2 bananas into thin rounds. You can adjust the quantity based on your preference for banana flavor in the dessert.
3. Melt the Chocolate:
   • In a heatproof bowl, melt 240g of chocolate (use a microwave or double boiler method). Add a small amount of vegetable oil (1-2 teaspoons) to the melted chocolate to make it smoother and easier to spread.
4. Combine Biscuits and Bananas:
   • Mix the crushed biscuits with the banana slices. Ensure the banana pieces are evenly distributed throughout the mixture.
5. Pour the Melted Chocolate:
   • Pour the melted chocolate over the biscuit-banana mixture, ensuring that all the ingredients are coated evenly.
6. Chill the Dessert:
   • Transfer the mixture into a lined baking dish or mold. Spread it evenly and press it down slightly to compact the dessert. Place it in the fridge for at least 30 minutes to set.
7. Serve:
   • Once chilled, remove the dessert from the fridge, slice, and serve.

Bonus Almond Crust

1. Prepare the Almond Crust:
   • Crush the 120g of chocolate biscuits into fine crumbs. In a bowl, mix the crumbs with 80g of chopped almonds and 80g of melted butter until everything is well combined.
2. Fill Dessert Molds:
   • Take 6 small molds or cupcake liners, and press the biscuit-almond mixture into the bottom of each mold to form a firm base. Place these in the fridge to chill for about 15 minutes.
3. Make the Ganache:
   • Melt 100g of chocolate and mix it with 40ml of warm cream to create a smooth ganache. This will be used as a topping for the almond crust.
4. Top the Almond Crust:
   • Once the biscuit-almond bases are firm, pour the ganache over each one to create a smooth, glossy top layer.
5. Chill Again:
   • Place the molds back in the fridge for an additional 30 minutes to allow the ganache to set.
6. Serve the Almond Crust:
   • Once chilled, remove the almond crust desserts from their molds and serve. These make an excellent bonus to complement the main banana chocolate dessert.

Cooking Tips

1. Choose Good Quality Chocolate:
   • The flavor of the chocolate is key in this recipe. Use high-quality chocolate for both the main dessert and the almond crust variation to get the best taste.
2. Add a Bit of Texture:
   • For added texture, consider mixing in a few chopped nuts or dried fruits, like raisins or cranberries, into the banana and biscuit mixture.
3. Alternative for Ganache:
   • If you prefer a lighter topping for the almond crust, you can simply drizzle some melted chocolate without the cream to make it less rich.
4. Cooling Time:
   • Ensure the dessert is properly chilled to get a firm texture. If it’s not firm enough after 30 minutes, leave it in the fridge for another 15-20 minutes.
5. Serving Ideas:
   • Serve the banana chocolate dessert with a dollop of whipped cream, or for a more indulgent treat, with a scoop of vanilla ice cream on the side.

Storage

• Refrigeration: Store the banana chocolate dessert and the almond crust variation in an airtight container in the fridge for up to 3-4 days.
• Freezing: You can freeze these desserts for up to 1 month. When ready to serve, simply let them thaw in the fridge for a few hours or overnight.