Chop the couverture and the nougat and melt in a water bath not too hot. In a baking bowl on a water bath, beat the egg yolks with the egg and rum until the amount has a little stand.
Stir in the chocolate with the nougat, fold in the whipped cream and refrigerate. In a frying pan, heat the sugar until it caramelizes and turn the sliced bananas in it to the other side.
Use a spoon to cut out dumplings from the mousse, arrange them on plates and spread the banana pieces evenly over them.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what tastes better to you.
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