Chocolate Mousse With Banana Puree And Grated Coconut Recipes

CHOCOLATE MOUSSE WITH BANANA PUREE AND GRATED COCONUT

Steps:

• Peel bananas; cut into large pieces. Place in a saucepan with champagne and 1/4 cup sugar. Bring to a boil; reduce to a gentle simmer. Cook, partially covered, until very soft, 10 to 15 minutes. Transfer to the bowl of a food processor; blend until smooth. Set aside to cool. Chill until ready to serve, up to 6 hours ahead.
• Place the chocolate in a heat-proof bowl set over a pan of gently simmering water. Stir until melted; set aside.
• Place eggs and remaining 3/4 cup sugar in another heat-proof bowl; whisk until combined. Place over simmering water; whisk until warm. Remove bowl from heat, and whisk until the mixture is pale and thick. Whisk in the melted chocolate.
• Place cream in a clean stainless-steel bowl, and whisk until stiff peaks form. Fold cream into chocolate mixture.
• Place about 2 tablespoons of banana puree in individual serving dishes; top with a dollop (about 1/2 cup) of mousse. Refrigerate until ready to serve, up to 4 hours in advance. Garnish with coconut.

CHOCOLATE MOUSSE WITH BANANA PUREE & 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.