Chocolate Mousse With Banana Puree & Grated Coconut

Directions

1. 1
   Place the banana pieces, champagne and sugar in a saucepan and bring to a boil.
2. 2
   Reduce to a gentle simmer and cook, partially covered for 15 minutes.
3. 3
   Transfer the mixture into the bowl of a food processor and blend until smooth.
4. 4
   Set aside to cool.
5. 5
   Place the chocolate in the top of a double boiler and melt it over gently simmering water.
6. 6
   Stir until melted and set aside.
7. 7
   Whisk the eggs and sugar together in a heatproof bowl.
8. 8
   Place the bowl over simmering water and whisk until the mixture is warm.
9. 9
   Remove the bowl from the heat and continue to whisk until the mixture is pale & thick.
10. 10
    Whisk in the melted chocolate.
11. 11
    Place the cream in a cold stainless steel bowl and whisk until stiff peaks form.
12. 12
    Fold the cream into the chocolate mixture.
13. 13
    To serve:.
14. 14
    Place about 2 tablespoons of the banana puree in individual serving dishes.
15. 15
    Top with about 1/2 cup of the chocolate mousse and sprinkle with the coconut.
16. 16
    Refrigerate until ready to serve - up to 4 hours in advance.