Drunken Chocolate Banana met Licor 43

This is the dessert that keeps everyone at the table quiet. Caramelized banana, liquid chocolate and the vanilla-spicy touch of Licor 43, straight from the grill.

📝 Ingredients

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

👨‍🍳 Instructions

1. 1Preheat your BBQ to about 150°C for indirect grilling. On a kamado set the vents so you maintain a low, stable temperature.Cut each banana lengthwise, but don’t cut all the way through. Leave the peel on the bottom intact so the banana acts like a little boat.Fill the slit generously with pieces of dark chocolate. Press 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 BBQ. 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 immediately in the peel. Spoon a scoop of vanilla ice cream or a generous dollop of whipped cream alongside for the full picture.