Manjari Chocolate Mousse Parfait Recipe

Prepare gelatin (optional)

If using gelatin for extra stability, sprinkle 1 tsp gelatin over 2 tbs cold water in a small bowl and let bloom for 5 minutes.

Chop the Manjari chocolate finely and place in a heatproof bowl.

Warm 1 cup milk in a small saucepan until steaming but not boiling.

Whisk together 4 egg yolks and 50 g sugar in a bowl until combined and slightly pale.

Temper the yolks: slowly pour about 1/3 of the warm milk into the yolks in a thin stream while whisking constantly to raise their temperature.

Return the tempered yolk mixture to the saucepan with the remaining milk and cook over low-medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon (do not boil) — this is a light custard (nappe).

Remove custard from heat and immediately pour over chopped chocolate. Let sit 1 minute then whisk until smooth. Add 30 g unsalted butter and whisk until incorporated. If using gelatin, microwave the bloomed gelatin about 5–8 seconds until liquid and whisk into the warm chocolate custard until dissolved.

Let the chocolate base cool to room temperature, stirring occasionally to prevent skin formation.

Whip 300 ml cold heavy cream to soft peaks. Reserve about 2 tbs for garnish if desired.

Fold one-third of the whipped cream into the cooled chocolate custard to lighten it, then gently fold in the remaining cream until homogeneous and airy. Chill briefly (15–20 minutes) if needed to firm slightly before piping.

Place 120 g sugar and 3 tbs water in a medium heavy-bottomed saucepan over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and turns a deep amber color. Watch carefully to avoid burning.

As soon as the caramel reaches a deep amber, remove from heat and carefully pour in the 120 ml warm heavy cream — it will bubble vigorously. Stir until smooth.

Add 30 g unsalted butter and 1 tsp fine sea salt, stir until butter melts and the caramel is glossy. If there are small hard bits, return to very low heat and stir until dissolved. Let cool to warm (not room-cool) for easier layering.

Peel and roughly chop 2 ripe bananas.

Place chopped banana, 25 g sugar, 2 tbs water, and 1 tbs lemon juice in a small saucepan over medium heat. Cook, stirring, until bananas soften and sugar dissolves, about 4–6 minutes.

Remove from heat and cool slightly, then puree with an immersion blender or regular blender until smooth. Taste and adjust lemon or sugar as needed. Chill until assembly.

Prepare 6 parfait glasses or serving jars. Place about 1–2 tbs crushed praline or cookie crumbs in the bottom of each glass to provide texture.

Pipe or spoon a layer (~3 tbs) of Manjari chocolate mousse on top of the crumbs.

Drizzle about 1 tbs salted caramel over the mousse layer, then spoon about 1 tbs banana coulis on top of the caramel (this creates flavor contrast).

Repeat: add another layer of crushed crumbs (1 tbs), then another mousse layer (~3–4 tbs). Finish with a final drizzle of salted caramel (about 1 tbs) and a small spoon of banana coulis if desired.

Top each parfait with a few thin banana slices, a sprinkle of flaky sea salt (a pinch, about 1/8 tsp per serving), and a dusting of remaining crushed praline. Add a dollop of reserved whipped cream if using.

Chill assembled parfaits in the refrigerator at least 1 hour (preferably 2–4 hours) to allow flavors to meld and mousse to set. If you used gelatin, chilling can be shorter (about 45 minutes).

Serve chilled. Optionally warm a little extra salted caramel to drizzle over just before serving.