Recipes

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