Espresso (1 Tbsp)
and place it in the fridge to cool.
Candied Walnuts (1 cup)
up and add them to the
Digestive Biscuits (1 1/2 cups)
Butter (3/4 cup)
and stir well with a spoon.
Cover 12 muffin cups with wrapping paper and divide the mixture pressing it down at the bottom of each muffin cup. Refrigerate the crusts while you prepare the filling.
In the bowl of your electric mixer, combine
Granulated Sugar (1/2 cup)
Butter (1/2 cup)
, cooled strong espresso and
Kahlua (1 tsp)
until creamed and fluffy.
In a double sauce pan, melt the
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (1/4 cup)
. Let it cool down.
Then pour the melted chocolate into the batter.
Now add the whole
over a 10 minute period. This means add one egg and beat for 5 min.
Then add an other egg and beat for 5 min. By this time you should have a light and fluffy cream.
Slice up the
. Take the crust out of the fridge, place one slice of banana on top of each crust.
Then pour the cream on top, dividing it evenly between the 12 servings.
Decorate with an additional slice of banana on top – Refrigerate for at least 2 hours.