Chocolate Mousse with Banana Puree and Grated Coconut

1. 1

   Peel the bananas; cut into large pieces.

2. 2

   Place in a saucepan with the champagne and 1/4 cup sugar.

3. 3

   Bring to a boil; reduce to a gentle simmer.

4. 4

   Cook, partially covered, until very soft, 10 to 15 minutes.

5. 5

   Transfer to the bowl of a food processor; blend until smooth.

6. 6

   Set aside to cool.

7. 7

   Chill until ready to serve, up to 6 hours ahead.

8. 8

   Place the chocolate in a heatproof bowl set over a pan of gently simmering water.

9. 9

   Stir until melted; set aside.

10. 10

    Place the eggs and remaining 3/4 cup sugar in another heatproof bowl; whisk until combined.

11. 11

    Place over simmering water; whisk until warm.

12. 12

    Remove the bowl from heat, and whisk until the mixture is pale and thick.

13. 13

    Whisk in the melted chocolate.

14. 14

    Place the cream in a clean stainless-steel bowl, and whisk until stiff peaks form.

15. 15

    Fold the cream into the chocolate mixture.

16. 16

    Place about 2 tablespoons banana puree in individual serving dishes; top with a dollop (about 1/2 cup) mousse.

17. 17

    Refrigerate until ready to serve, up to 4 hours in advance.

18. 18

    Garnish with coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.