INGREDIENTS

INSTRUCTIONS

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.
Converted by MC_Buster.  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  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”

Nutrition (calculated from recipe ingredients)
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Calories: 16412
Calories From Fat: 442
Total Fat: 51.6g
Cholesterol: 91.4mg
Sodium: 1908.6mg
Potassium: 8428.2mg
Carbohydrates: 839.3g
Fiber: 10.7g
Sugar: 682.5g
Protein: 33.6g