First puree the ripe bananas in a blender. Then add the 2 cups of natural yoghurt and the brown sugar. Mix everything well together again and then put in the ice cream maker. Let the mixture turn into ice for about 20-30 minutes in the ice cream machine. Once you have your desired consistency, the ice cream is ready to be enjoyed. If necessary, dilute a little with milk.

First, roughly chop the dark chocolate and let it melt in a bowl over a double boiler. Beat the eggs and sugar in a heatproof bowl over a hot water bath for 1 minute until frothy. Slowly stir the melted / liquid chocolate into the egg-sugar mixture until it is smooth. Then let the mousse cool down briefly in a cold water bath. Then whip the cream until it is half stiff and carefully fold it into the chocolate cream. Pour the mousse into a bowl and put it in the refrigerator for at least 2 hours. For the preparation - cut the mousse out of the mousse, place it on the dessert plate with a tablespoon. Finally, serve with a few mint leaves, some fruit compote and dessert chips (one hip per dessert).