Chocolate Mascarpone Mousse with Bananas

• 12 ounces bittersweet (not unsweetened) or semi-sweet chocolate, finely chopped
• 2 1/3 cups chilled whipping cream
• 1/3 cup water
• 1/4 cup dark corn syrup
• 5 tablespoons dark rum
• 1 8-ounce container mascarpone cheese (about 1 cup)

1. Stir chocolate, 1/3 cup cream, 1/3 cup water and corn syrup in heavy medium sauce-pan over medium-low heat until chocolate melts and mixture is smooth.
2. Let cool until just lukewarm, stirring occasionally, about 20 minutes.
3. Whisk in rum, then mascarpone.
4. Beat 1 cup cream in medium bowl until stiff peaks form.
5. Fold cream into chocolate mixture in 2 additions.
6. Peel and thinly slice 2 bananas on diagonal.
7. Arrange 3 slices in each of eight 8- to 10-ounce goblets or coupes.
8. Spoon mousse atop bananas, dividing equally.
9. Cover and refrigerate at least 4 hours.
10. (Can be made 1 day ahead; keep chilled.)
11. Beat remaining 1 cup of cream in medium bowl until firm peaks form.
12. Spoon or pipe cream decoratively atop each mousse.
13. Peel and slice remaining banana.
14. Garnish each mousse with banana slices.

bittersweet, chilled whipping cream, water, corn syrup, dark rum, mascarpone cheese

Taken from www.epicurious.com/recipes/food/views/chocolate-mascarpone-mousse-with-bananas-100162 (may not work)