Banana Chocolate Mousse with Raspberries

{ BANANA CHOCOLATE MOUSSE WITH RASPBERRIES TO SOOTHE ANY CHOCOLATE CRAVINGS }

{ INGREDIENTS }

4 ripe bananas, sliced into coins and freezed overnight

1/3 cup cream, chilled overnight

3 tablespoons cocoa powder

3 tablespoons Muscovado sugar

2 tablespoons coconut oil 2 tablespoons Nutella

400g raspberries to garnish

{ METHOD }

Melt sugar, coconut oil, cocoa powder and Nutella over a hot-water bath. Take off the heat and stir. Cover with clingfilm and place in a fridge for at least 3 hours.

In a blender whiz the banana coins and cream with the Nutella mixture until creamy.

Divide between 4 glasses. Garnish with raspberries. Serve immediately.

Prep time: 5 minutes
Cook time: 
Total time: 
+ 4 +

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Categories: BREAKFAST.