Chocolate Mousse With Banana Puree Grated Coconut Recipes

CHOCOLATE MOUSSE WITH BANANA PUREE AND GRATED COCONUT

Chocolate Mousse with Banana Puree and Grated Coconut image

Rich chocolate mousse is made even more luscious with the addition of banana puree and grated coconut.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 7

Ingredients

4 large ripe bananas (about 2 pounds)
1 cup champagne or sparkling wine
1 cup sugar
9 ounces semisweet chocolate, finely chopped
3 large eggs
2 cups cold heavy cream
1/2 cup grated or shaved coconut, for garnish

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.

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