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Chocolate Mousse With Banana Puree & Grated Coconut


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Ingredients

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 about.com.
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


Pairs Well With


Notes

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