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.

Fat;

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