Bittersweet Chocolate Ganache

Preheat oven to 275 degrees. In a medium saucepan, over medium heat, bring the milk and cream, mixed together, to a boil. Add the chopped chocolate to the cream-and-milk mixture; set aside for 5 minutes. In a mixing bowl, beat the egg yolks with the granulated sugar. While whipping the egg mixture, pour in the chocolate mixture. Let cool. Fill 6 ungreased 4 ounce ramekins with equal amounts of of the chocolate brulee mixture. Poach in a water bath in the oven for 50-60 minutes, or until set. Transfer ramekins to a baking sheet and let cool. Decorate the top of each with 5 or 6 slices of bananas. Sprinkle brown sugar and broil the creme brulees under the broiler until the sugar melts and turns a golden color.