Banana split with rum and chocolate

Method

1. Peel the bananas, place in a bowl, pour over the rum and sprinkle over the icing sugar. Cover with cling film and marinate for a couple of hours or overnight at room temperature, turning halfway through.
2. In a bowl, stir the chocolate with 170ml warm water over a pan of barely simmering water until melted. Place the bowl into another bowl of ice-cold water and whisk the chocolate and water for 10-15 minutes until cooled and thickened.
3. Spoon into 8 Martini glasses and keep in a cool place (but not the fridge) to retain the ideal texture.
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4. Whip the cream until it forms soft peaks, then fold in the demerara sugar and rum.
5. Cut the bananas crossways, then lengthways, into quarters. On the cut sides of each, sprinkle over the muscovado sugar and caramelise with a blow-torch or under a very hot grill.
6. Top each glass of chocolate mousse with 3 pieces of banana. Serve with a dollop of the cream and sprinkle with the coffee.