CHOCOLATE MOUSSE WITH BANANA PUREE & GRATED COCONUT

Chocolate Mousse With Banana Puree & Grated Coconut image

Provided by Nana Lee

Categories Dessert

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 lbs bananas, peeled & cut into large pieces (about 4)
1 cup champagne or 1 cup other sparkling white wine
1/4 cup sugar
9 ounces semisweet chocolate, finely chopped
3/4 cup sugar
3 large eggs
2 cups heavy cream, cold
grated coconut

Steps:

Place the banana pieces, champagne and sugar in a saucepan and bring to a boil.
Reduce to a gentle simmer and cook, partially covered for 15 minutes.
Transfer the mixture into the bowl of a food processor and blend until smooth.
Set aside to cool.
Place the chocolate in the top of a double boiler and melt it over gently simmering water.
Stir until melted and set aside.
Whisk the eggs and sugar together in a heatproof bowl.
Place the bowl over simmering water and whisk until the mixture is warm.
Remove the bowl from the heat and continue to whisk until the mixture is pale & thick.
Whisk in the melted chocolate.
Place the cream in a cold stainless steel bowl and whisk until stiff peaks form.
Fold the cream into the chocolate mixture.
To serve:.
Place about 2 tablespoons of the banana purée in individual serving dishes.
Top with about 1/2 cup of the chocolate mousse and sprinkle with the coconut. Refrigerate until ready to serve - up to 4 hours in advance.