Chocolate Mousse With Banana Puree Grated Coconut Recipes
CHOCOLATE MOUSSE WITH BANANA PUREE AND GRATED COCONUT
Rich chocolate mousse is made even more luscious with the addition of banana puree and grated coconut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Peel bananas; cut into large pieces. Place in a saucepan with 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.
- Place the chocolate in a heat-proof bowl set over a pan of gently simmering water. Stir until melted; set aside.
- Place eggs and remaining 3/4 cup sugar in another heat-proof bowl; whisk until combined. Place over simmering water; whisk until warm. Remove bowl from heat, and whisk until the mixture is pale and thick. Whisk in the melted chocolate.
- Place cream in a clean stainless-steel bowl, and whisk until stiff peaks form. Fold cream into chocolate mixture.
- Place about 2 tablespoons of banana puree in individual serving dishes; top with a dollop (about 1/2 cup) of mousse. Refrigerate until ready to serve, up to 4 hours in advance. Garnish with coconut.
CHOCOLATE MOUSSE WITH BANANA PUREE & GRATED COCONUT
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.
Provided by Nana Lee
Categories Dessert
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 614.8, Fat 40.9, SaturatedFat 24.7, Cholesterol 160.8, Sodium 59.1, Carbohydrate 63, Fiber 8.2, Sugar 39.6, Protein 8.9
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