Preheat the oven to 200C/Gas 6. 1 Break the chocolate into a heatproof bowl and sit on a pan of simmering water, stirring occasionally until melted, or break into a micro-proof bowl and melt in the microwave. 2 Place the brandy snaps on a baking sheet and put in the oven for a couple of minutes until they flatten down. 3 Using a palette knife, flip open the brandy snaps to make a flat disc. Leave to cool and harden. Place the banana in a processor and whizz to make a smooth puree. 4 Add the creme fraiche, icing sugar, liqueur and vanilla extract and blend again. Then, with the motor running, slowly drizzle in the chocolate until smooth and well blended. 5 Stir the hazelnuts into the mixture then spoon onto four of the discs. Top with the remaining four brandy snap discs, dust with icing sugar and serve. Per serving: 588 Calories (kcal); 44g Total Fat; (63% calories from fat); 6g Protein; 52g Carbohydrate; 91mg Cholesterol; 51mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 9 Fat; 2 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 351 (65%)|
|Amt Per Serving||% DV|
|Total Fat 39g||52 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 55mg||17 %|
|Sodium 85.7mg||3 %|
|Potassium 667.9mg||18 %|
|Total Carbohydrate 44.7g||13 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 38.9g|
|Protein 5.9g||8 %|
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Calories per serving: 543
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