Chocolate Mousse With Banana Puree & Grated Coconut

1. 1

   Place the banana pieces, champagne and sugar in a saucepan and bring to a boil.

2. 2

   Reduce to a gentle simmer and cook, partially covered for 15 minutes.

3. 3

   Transfer the mixture into the bowl of a food processor and blend until smooth.

4. 4

   Set aside to cool.

5. 5

   Place the chocolate in the top of a double boiler and melt it over gently simmering water.

6. 6

   Stir until melted and set aside.

7. 7

   Whisk the eggs and sugar together in a heatproof bowl.

8. 8

   Place the bowl over simmering water and whisk until the mixture is warm.

9. 9

   Remove the bowl from the heat and continue to whisk until the mixture is pale & thick.

10. 10

    Whisk in the melted chocolate.

11. 11

    Place the cream in a cold stainless steel bowl and whisk until stiff peaks form.

12. 12

    Fold the cream into the chocolate mixture.

13. 13

    To serve:.

14. 14

    Place about 2 tablespoons of the banana puree in individual serving dishes.

15. 15

    Top with about 1/2 cup of the chocolate mousse and sprinkle with the coconut.

16. 16

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

* Per serving · 4 servings · Values may vary.

No additional tips available.