Grilled Banana Split with Dark Rum Caramel Sauce and Chocolate Fudge Sauce

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in

100 Desserts to Die For

100 Desserts to Die For

By Trish Deseine

Published 2016

  • About

A recipe inspired by the peerless American chef Emeril Lagasse, with the twist of TWO sauces for the price of one. You can of course make life easier for yourself and not grill the bananas ...

Ingredients

  • 4 fairly firm bananas
  • 6 tablespoons honey
  • 6 tablespoons

Method

MAKE THE CHOCOLATE FUDGE SAUCE. Heat the cream with the coffee in a saucepan, then pour it over the chocolate in a mixing bowl. Let it melt for a few minutes before stirring. Set aside. (You can keep this sauce in the fridge and reheat it gently before serving.)

MAKE THE DARK RUM CARAMEL SAUCE. Make a caramel by heating the sugar and 200</