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  • Chocolate, bananas, and coconut - YUM! Needs at least 4 hours chilling. Looks very pretty in crystal wine glasses. From Debra Fioritto Weber, Your Guide to French Cuisine at
  • Banana Puree:
  • 2 lbs bananas, peeled & cut into large pieces (about 4)
  • 1 cup champagne or other sparkling white wine
  • 1/4 cup sugar
  • Chocolate Mousse:
  • 9 ounces semisweet chocolate, finely chopped
  • 3/4 cup sugar
  • 3 large eggs
  • 2 cups heavy cream, cold
  • Garnish:
  • Grated coconut


  • 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

Categories: Low Carb 
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