Just before serving, grated some bittersweet chocolate over the mousse.

Jacline - Memories of Africa

1. purée the bananas in a blender;
2. add the brown sugar and the orange liqueur; continue processing until smooth;
3. whip the cream in a large chilled bowl; gently fold in the banana mixture;
4. place into attractive serving dishes and refrigerate for one hour before serving.

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Photo of the mousse: Barry-Callebaut