Chocolate foam on banana salad

Ingredients for 4 servings:

• 250 g dark chocolate
• 350 g whipped cream
• 3 large bananas
• 30 g powdered sugar
• 2 dashes flavoring (Citrovin)
• 20 g almonds, sliced
• 4 tbsp eggnog
• some mint for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Chop the chocolate and melt it in a bain-marie over low heat. Whisk the cream until almost stiff peaks form. Using a whisk, quickly stir the chocolate into the cream. Stir only until the chocolate is completely incorporated. Transfer the mousse to a bowl and chill for 1 hour. Peel the bananas, cut them into diagonal slices, and marinate them with the powdered sugar and Citrovin. Fold in the flaked almonds and set aside. Prepare 4 plates. Pour the eggnog into a freezer bag, snip off a small corner, and pipe an eggnog lattice onto each plate using a piping bag. Arrange the banana salad in the center. Using a soup spoon dipped in warm water, form 8 chocolate mousse dumplings and place 2 dumplings on each plate over the salad. Garnish with fresh mint. The banana salad takes on a special flavor if the almonds are roasted in the oven or in a dry pan.