Chocolate Banoffee Pie
This easy to serve classic has been upgraded by including an extra layer of Callebaut’s dark chocolate inside, adding even more taste. It’s also suitable for vegan diets so it’s a dessert the whole table can indulge in.
Melt the butter. Blitz the biscuits into crumbs and add the chocolate callets.
Stir through the butter and then push into an 18cm cake tin. Refrigerate.
Put the vegan condensed milk into a saucepan. Bring it to the boil and cook for five minutes (reaching 112°C).
Add the chocolate and stir well. Pour this on top of the biscuit base. Refrigerate.
Slice 2 ripe bananas into 1cm pieces and place the circular pieces over the top of the chocolate caramel layer.
Warm the vegan cream(a) and pour over the dark chocolate. Mix well to a smooth ganache.
Whisk vegan cream (b) until it holds itself and then stir through the dark chocolate ganache.
Using a star nozzle pipe swirls of the chocolate cream across the top of the banana layer.
Sprinkle dark chocolate blossoms on top of the chocolate cream and refrigerate.