Banana Mousse

For the banana mousse, melt the chocolate over steam. Whip the cream until stiff, adding the vanilla sugar.

Peel the banana and mash with a fork, stir with the egg liqueur until smooth and fold into the whipped cream.

Fold in the liquid chocolate as well and let the mixture set in the refrigerator for at least 2 hours.

Serve the banana mousse garnished with a few mint leaves.

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