5
small ripe bananas peeled and left whole
1
cup cream
500
gms dark or milk chocolate chopped
Line
a 1.5 litre loaf pan with cling film overlapping top of pan by a few cms.
Place
bananas in pan.
Bring
cream slowly to boil in a saucepan.
Remove
from stove.
Add
chocolate to cream and stir until melted and smooth.
Pour
over bananas.
Cool,
then refrigerate untill set- about two hours or overnight.
Un-mould
carefully using cling film to help left terrine out of mould.
Remove
cling film.
Slice terrine and
serve.