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Home Drunken Chocolate Banana with Licor 43

Drunken Chocolate Banana with Licor 43

Barbecue Dessert Summer Quick Chocolate Grilling Party

Forget the salad for dessert. This is the barbecue dessert your guests will truly remember. A ripe banana filled with dark chocolate, doused with Licor 43 and slowly cooked on the grill until the peel blackens and the filling is soft and creamy. Simple, spectacular and ready in a quarter of an hour.

The secret is indirect heat. On a good barbecue you cook the banana slowly at about 150°C, so the chocolate melts and the Licor 43 releases its vanilla character beautifully. The peel acts like a little steam packet and you don't need parchment, a baking dish or any fuss. Just cast iron or directly on the grate — that works perfectly.

Preferably use ripe bananas with a few brown spots on the peel. The riper they are, the sweeter the result. For the chocolate choose a dark variety with at least 60% cocoa, because it melts nicely and cuts through the sweetness of the banana and the liqueur.

Recipe

Drunken Chocolate Banana with Licor 43

This is the dessert that will hush everyone at the table. Caramelized banana, molten chocolate and the vanilla-spicy note of Licor 43, straight from the grill.

Course	Dessert
Kitchen	International
Servings	4 servings

Preparation time

Preparation time	5 min
Total	20 min

Equipment

Barbecue or kamado
Sharp knife
Cutting board
Grill gloves
Cast-iron skillet or grill grate

Ingredients

4 ripe bananas (with brown spots on the peel)
100 g dark chocolate (at least 60% cocoa), broken into pieces
8 tablespoons Licor 43
Vanilla ice cream or whipped cream, to taste

How to make Drunken Chocolate Banana with Licor 43?

Preheat your barbecue to about 150°C for indirect grilling. On a kamado set the vents so you maintain a low, steady temperature.
Cut each banana lengthwise, but don't cut all the way through. Leave the peel intact on the underside so the banana acts like a little boat.
Fill the slit generously with pieces of dark chocolate. Push the pieces slightly into the banana so they make good contact with the flesh.
Drizzle each banana with about 2 tablespoons of Licor 43. Don't be stingy — the liqueur soaks nicely into the banana.
Place the bananas in the indirect zone of your barbecue. Close the lid and let them cook for 12 to 15 minutes until the peel is black and the chocolate is completely melted.
Remove the bananas from the grill and serve them straight in the peel. Spoon a scoop of vanilla ice cream or a good splash of whipped cream alongside for the full picture.

Cooking mode Prevents your screen from going to sleep

A cast-iron skillet is the perfect partner for this dessert. Place the filled bananas in it so nothing leaks out, and the cast-iron base gives them extra even heat from below. Cast iron retains heat for a long time and distributes it evenly, without hotspots. That way the chocolate melts exactly as it should.

This recipe also works great if you prepare it ahead. Cut and fill the bananas at home, place them back in their peels and wrap them in aluminum foil. On the barbecue take them out of the foil for the final few minutes so the peel can char nicely. That way you serve like a pro, without stress at the table.

Related products

Blackwell Cast Iron Frying Pan Set / Skillets ø 16, 20 & 25 cm - without non-stick coating

White Fire BBQ Apron & Gloves Set Leather - Brown - 3-Piece

Blackwell Chef's knife - Japanese style - 67 layers damask steel - VG10 - 20 cm

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