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.


  • 4 large ripe bananas (about 2 pounds)

  • 1 cup champagne or sparkling wine

  • 1 cup sugar

  • 9 ounces semisweet chocolate, finely chopped

  • 3 large eggs

  • 2 cups cold heavy cream

  • ½ cup grated or shaved coconut, for garnish


  1. 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.

  2. Place the chocolate in a heat-proof bowl set over a pan of gently simmering water. Stir until melted; set aside.

  3. 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.

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

  5. 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.

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