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Chocolate Mousse With Banana Puree & Grated Coconut

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Member since 2006

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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
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


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