1. Melt the butter in a bain-marie or in the microwave.
2. Crumble the palets Breton in a bowl, crushing them, then add the melted butter and mix to obtain a grainy mixture.

CARAMEL-CHOCOLATE SAUCE

1. Chop the squares of dark chocolate with a knife.
2. In a hot skillet, pour the sugar and let it caramelize without mixing.
3. Tilt the container to melt all the sugar well and color it until you get a nice red color. Set aside.
4. Add the butter and mix gently.
5. Bring back to the simmer, gradually add the liquid cream and mix.
6. Add the chopped dark chocolate and stir until it melts completely. Leave to cool.

WHIPPED CREAM

1. Pour the cold liquid cream into a bowl and whip it in large movements to incorporate as much air as possible.
2. When the cream thickens, gradually add the icing sugar.
3. Place the whipped cream in a piping bag fitted with a fluted nozzle and set aside to cool.

ASSEMBLY

1. Spread a thin biscuit mixture in the bottom of the verrines.
2. Cut the bananas into slices and place them on top of the crumbled biscuits.
3. Pour the chocolate caramel over the bananas and garnish with a nice swirl of whipped cream.

CHEF’S TIP

• If you make the recipe ahead of serving, add lemon to the banana slices so that they don’t darken.
• Crumble palets Breton over your verrines to decorate them.