Chocolate Mousse with 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 heavy cream, cold
• 1/2 cup grated or shaved coconut, for garnish

1. Peel the bananas; cut into large pieces.
2. Place in a saucepan with the champagne and 1/4 cup sugar.
3. Bring to a boil; reduce to a gentle simmer.
4. Cook, partially covered, until very soft, 10 to 15 minutes.
5. Transfer to the bowl of a food processor; blend until smooth.
6. Set aside to cool.
7. Chill until ready to serve, up to 6 hours ahead.
8. Place the chocolate in a heatproof bowl set over a pan of gently simmering water.
9. Stir until melted; set aside.
10. Place the eggs and remaining 3/4 cup sugar in another heatproof bowl; whisk until combined.
11. Place over simmering water; whisk until warm.
12. Remove the bowl from heat, and whisk until the mixture is pale and thick.
13. Whisk in the melted chocolate.
14. Place the cream in a clean stainless-steel bowl, and whisk until stiff peaks form.
15. Fold the cream into the chocolate mixture.
16. Place about 2 tablespoons banana puree in individual serving dishes; top with a dollop (about 1/2 cup) mousse.
17. Refrigerate until ready to serve, up to 4 hours in advance.
18. Garnish with coconut.

bananas, sparkling wine, sugar, chocolate, eggs, heavy cream, coconut

Taken from www.epicurious.com/recipes/food/views/chocolate-mousse-with-banana-puree-and-grated-coconut-392983 (may not work)