Mousse chocolate cake with bananas (no bake)

Chocolate banana mousse cake is a great option when you need to create a dessert in the absence of an oven. A biscuit and butter base and chocolate mousse of sour cream with banana filling - this cake with the perfect combination of flavors will appeal to many sweet teeth!

Ingredients

• Bananas - 2 pcs. (400 g)
• Shortbread cookies - 200 g
• Butter - 90 g
• Sour cream - 400 g
• Milk - 100 ml
• Gelatin - 1 tbsp. spoon (10 g)
• Sugar - 60 g
• Cocoa powder - 3 tbsp. spoons
• Chocolate for decoration - 10 g

Directions

1. Prepare all ingredients.
2. Any cookie can be used. Even salty crackers go great with chocolate mousse.
3. You can use more bananas if you wish - so the cake will be even tastier.
4. Pour 100 ml of water into a glass, add gelatin and leave to swell.
5. Prepare the base. To do this, crush the cookies into crumbs.
6. To crush cookies, you can use both a blender and a regular rolling pin.
7. If you decide to use the second option, place the cookies in a bag, place them on a hard, flat surface and roll them out with a rolling pin.
8. Melt the butter and pour in the cookie crumbs. Stir.
9. In a detachable form (I have a diameter of 19 cm), put the sand-oil crumb and tamp it down with a spoon. Place the base mold in the freezer for 10 minutes while you prepare the mousse.
10. Now prepare the chocolate mousse.
11. Pour milk into a small saucepan, add sugar and put on fire. Heat until sugar dissolves.
12. Add cocoa powder and swollen gelatin to the pan, mix with a whisk until smooth. The mass should heat up, but should not boil, otherwise the gelatin will lose its gelling properties!
13. Turn off the fire, add sour cream. Stir in the sour cream with a whisk to make a smooth chocolate cream.
14. Peel bananas. Cut each banana into 4 pieces - in half lengthwise and then across.
15. Remove the sand mold from the refrigerator. Spread the banana slices over the base.
16. Pour chocolate mousse over bananas.
17. Put the detachable form with the cake in the refrigerator for 2-3 hours, and preferably overnight, so that the gelatin freezes well and the cake holds its shape.
18. Remove the mold from the refrigerator and free the cake from the sides.
19. If desired, for decoration, grate the chocolate on a grater and sprinkle on the cake.
20. Transfer the chocolate cake to a plate and serve.
21. Delicate chocolate mousse, sweet bananas and a crumbly shortbread base - well, very tasty!
22. Such a beautiful and delicious no-bake chocolate mousse cake will definitely decorate your feast!