Ingredients:
	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
	2 bananas
	1 8-ounce container mascarpone cheese (about 1 cup)

Method:

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. Let cool until just lukewarm, stirring occasionally, about 20 minutes.

Whisk in rum, then mascarpone. Beat 1 cup cream in medium bowl until stiff peaks form. Fold cream into chocolate mixture in 2 additions.

Peel and thinly slice 2 bananas on diagonal. Arrange 3 slices in each of eight 8 to 10 ounce goblets or coupes.

Spoon mousse atop bananas, dividing equally. Cover and refrigerate at least 4 hours. (Can be made 1 day ahead; keep chilled.)

Beat remaining 1 cup of cream in medium bowl until firm peaks form. Spoon or pipe cream decoratively atop each mousse. Peel and slice remaining banana.

Garnish each mousse with banana slices.