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”

Ingredients Nutrition

  • Banana Puree
  • 2 lbs bananas, peeled & cut into large pieces (about 4)
  • 1 cup champagne or 1 cup other sparkling white wine
  • 14 cup sugar
  • Chocolate Mousse
  • 9 ounces semisweet chocolate, finely chopped
  • 34 cup sugar
  • 3 large eggs
  • 2 cups heavy cream, cold
  • Garnish
  • grated coconut


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

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