Chocolate Banana Terrine

5 small ripe bananas peeled and left whole
1 cup cream
500 g dark or milk chocolate chopped

Line a 1.5 l. loaf pan with cling film overlapping top of pan by a few cm. Place bananas in pan. Bring cream slowly to boil in a saucepan. Remove from stove. Add chocolate to cream and stir until melted and smooth. Pour over bananas.

Cool, then refrigerate until set- about two hours or overnight. Un-mold carefully using cling film to help left terrine out of mold. Remove cling film. Slice terrine and serve.