Crumble the chocolate, add the whipped cream and heat everything gently until the chocolate has melted. Leave it in the fridge (best you cool it overnight). Beat the cream with the mixer for about 10 minutes until fluffy, then add a tablespoon of rum. Beat until the cream is fluffy.
Peel the bananas, cut them to pieces and add the cane sugar, rum and lemon juice. Mash the bananas with a fork and mix them with the other ingredients. Give the mixture in nice dessert glasses.
Put the chocolate cream on the bananas and decorate with chili and peanuts.