Milk Chocolate Mousse Bar Recipe
Dolce de Leche, Ginger Cookie, Rum Roasted Banana Ice Cream
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Ingredients
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Milk Chocolate Mousse
Dulce de Leche
Ginger Cookie Base
Rum Roasted Banana Ice Cream
Method
Milk Chocolate Mousse
- 1
Melt Chocolate
Melt the milk chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- 2
Whip Cream
In a separate bowl, whip the heavy cream until soft peaks form.
- 3
- 4
Combine Mixtures
Gently fold the whipped cream into the chocolate mixture until fully combined. Pour into serving dishes and refrigerate for at least 2 hours.
Dulce de Leche
- 5
Ginger Cookie Base
- 6
Mix Ingredients
Preheat the oven to 180°C (350°F). In a bowl, mix flour, ginger, baking soda, and brown sugar. Add softened butter, egg, and molasses, and mix until a dough forms.
- 7
Bake Cookies
Roll the dough into balls and place on a baking sheet. Bake for 10-12 minutes until golden brown. Let cool completely.
Rum Roasted Banana Ice Cream
- 8
Roast Bananas
Preheat the oven to 200°C (400°F). Slice bananas and toss with brown sugar and dark rum. Spread on a baking sheet and roast for 15 minutes until caramelized. Let cool.
- 9
Blend Ice Cream Mixture
In a blender, combine roasted bananas, heavy cream, milk, vanilla extract, and salt. Blend until smooth.
- 10
Chill and Churn
Chill the mixture in the fridge for at least 1 hour, then churn in an ice cream maker according to manufacturer instructions until thick and creamy. Freeze until firm.
