Chocolate Mousse with Banana Puree and Grated Coconut

Preparation

1. Step 1

   Peel the bananas; cut into large pieces. Place in a saucepan with the 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.

   Step 2

   Place the chocolate in a heatproof bowl set over a pan of gently simmering water. Stir until melted; set aside.

   Step 3

   Place the eggs and remaining 3/4 cup sugar in another heatproof bowl; whisk until combined. Place over simmering water; whisk until warm. Remove the bowl from heat, and whisk until the mixture is pale and thick. Whisk in the melted chocolate.

   Step 4

   Place the cream in a clean stainless-steel bowl, and whisk until stiff peaks form. Fold the cream into the chocolate mixture.

   Step 5

   Place about 2 tablespoons banana puree in individual serving dishes; top with a dollop (about 1/2 cup) mousse. Refrigerate until ready to serve, up to 4 hours in advance. Garnish with coconut.