Ingredients

serves 8 to 10

　　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

　　

Step 1

Peel the bananas; cut into large pieces. Place in a saucepan with the 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.

　　

Step 2

Place the chocolate in a heatproof bowl set over a pan of gently simmering water. Stir until melted; set aside.

　　

Step 3

Place the eggs and remaining 3/4 cup sugar in another heatproof bowl; whisk until combined. Place over simmering water; whisk until warm. Remove the bowl from heat, and whisk until the mixture is pale and thick. Whisk in the melted chocolate.

　　

Step 4

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

　　

Step 5

Place about 2 tablespoons banana puree in individual serving dishes; top with a dollop (about 1/2 cup) mousse. Refrigerate until ready to serve, up to 4 hours in advance. Garnish with coconut.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.