Chocolate Mousse With Banana Puree Grated Coconut Recipes

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.

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.

Steps:

• For meringue:
• Position rack in center of oven and preheat to 350°F. Spread 11/2 cups coconut on large baking sheet. Toast until golden, stirring twice, about 15 minutes. Cool. Maintain oven temperature.
• Line another large baking sheet with foil. Using electric mixer, beat egg whites and next 4 ingredients in large bowl until foamy. Gradually add sugar and beat until stiff peaks form. Beat in 1/4 cup boiling water, 1 tablespoon at a time, beating until whites are stiff and glossy. Fold in 1 cup toasted coconut. Spoon meringue onto center of prepared baking sheet and spread to 9-inch-diameter circle with slightly raised edges. Sprinkle with remaining 1/2 cup untoasted coconut.
• Bake meringue 10 minutes. Reduce oven temperature to 200°F and bake until dry and crisp outside and just cooked through inside, about 1 hour. Turn off oven. Let meringue stand in oven 1 hour. Remove from oven and cool completely.
• For mousse:
• Whisk egg yolks, 2 tablespoons sugar, butter, 2 tablespoons water, and rum in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until thermometer inserted into mixture registers 160°F, about 6 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.
• Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 2 tablespoons sugar and beat until stiff peaks form. Fold 1/3 of egg whites into chocolate mixture to lighten. Fold in remaining whites. Remove from over water and let mousse cool 20 minutes.
• Beat whipping cream in large bowl until peaks form. Place meringue on platter. Spread mousse over center of meringue; top with sliced bananas. Spread whipped cream over bananas and chill at least 20 minutes and up to 3 hours.
• Sprinkle with remaining toasted coconut. Cut into wedges and serve.