Recipe for Chocolate Coconut Truffle with Banana Caramel Custard

A decadent dessert that is sure to be the hit of any dinner party! Follow three simple recipes below to make a Banana Caramel Custard that is topped with coconut truffels and a sinful caramel rum sauce. Enjoy!

Banana Cream Caramel

Ingredients

500 grams sugar

1 pint water

2 liters milk
30 grams banana puree
1 vanilla pod split
5 whole eggs
5 egg yolks
220 grams sugar

Directions

• Preheat oven to 325°F (165°C)
• Bring sugar and water to boil. Cook until it reaches caramel stage.
• In a saucepan over medium heat bring milk to boil. Remove from heat.
• Add banana puree and vanilla pod. Let sit 10 minutes until infused. Strain.
• In a large bowl whisk together eggs, yolks and sugar. Gradually add the hot milk mixture.
• Add caramel mixture and strain
• Put in 14 dariole moulds and bake in a water bath until set – approx 35 mins.Cool and chill.

Chocolate Coconut Truffle

Ingredients
7 egg yolks
85 grams sugar
180 grams melted chocolate
475 ml heavy cream
Roasted coconut flakes

Directions
In a bowl whisk together yolks and sugar until creamy. Whisk in melted chocolate. Fold in cream. Chill for 4 hours. Scoop out small balls of the truffle mixture and freeze until firm. Roll in coconut and refrigerate until needed.

Caramel Rum Sauce

Ingredients
300 grams sugar
60 ml water
120 ml heavy cream
60 ml dark rum

Directions
Combine sugar and water in a heavy base pan and cook on high heat until golden. Remove from heat and slowly stir in cream until smooth. Let cool.

To assemble
Unmold the caramel cream from the molds. Sandwich with thin sliced banana.
Arrange sliced banana on top, sprinkle with sugar and caramelize with heat torch.
Plate, garnishing with coconut truffles, dried banana and caramel sauce