Chocolate and Banana Creams

         Muscovado sugar dissolves into cream and yogurt to make a lovely, treacly syrup. This simple dessert is great for both family meals and entertaining.

Serves : 4

Preparation time : 10 minutes, plus chilling

Cooking time : 5 minutes

200 g/7 oz Cadbury’s Dairy Milk chocolate, broken into pieces

150 ml/ ¼ pint double cream

2 ripe bananas

Finely grated rind and juice of ½ lemon

200 g/7 oz Greek yogurt

40 g/1 ½ oz dark muscovado sugar

Chocolate curls, to decorate (see page 8)

1. Melt the chocolate with 4 tablespoons of the cream, then stir gently until smooth. Mash the bananas by hand with the lemon juice. Stir in the yogurt.

2. Stir the remaining cream into the chocolate mixture, Divide one-third of the mixture among 4 serving glasses and sprinkle with a little of the sugar. Divide half the banana mixture some sugar over the top. Repeat the layers, finishing with a chocolate layer.

3. Chill for at least 30 minutes until the sugar has dissolved. Decorate with chocolate curls before serving.