Instructions: To make the chocolate sauce, put the chocolate, milk or cream, and Kahlua in the top of a double boiler and place over simmering water to melt the chocolate. Stir to combine. Sauce will thicken as it cools. Put the unpeeled bananas under the broiler or on a grill. Broil or grill until the skins turn jet black and become blistery. Cut off the stem and the bottom and then peel off the skin. You want to serve the banana warm off the grill.

Put the warm bananas on each of four dinner plates. You can serve the banana whole or cut it into slices. Serve with a scoop of sorbet or frozen yogurt. I like coconut sorbet or ginger ice cream. Drizzle the chocolate sauce over the warm banana. Garnish each plate with a mint sprig.

This recipe yields 4 servings.

Suggested Wine: Pinot Gris from the Ponzi Vineyard

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