Preparation:
Place chocolate pieces and water in a stainless steel bowl and heat over a double boiler until melted, stirring until smooth. Remove from heat and whisk in 2 tablespoons butter; set aside. Heat a skillet and add bananas, remaining butter and brown sugar. Stir over medium heat until butter has melted. Stir in 2 tablespoons of chile jelly and toss bananas to coat. Add rum and carefully deglaze by igniting with a match and letting the alcohol burn off. To serve, place a scoop of ice cream in the center of 4 shallow bowls. Arrange bananas around ice cream and pour chocolate sauce over both. |
