Chef Amanda Akoto won the chef cook-off at a Divine Chocolate event in Spring 2017 with this incredible recipe featuring three layers of delicious flavors: sweet whipped plantains, velvety rich chocolate mousse, and finished with a chocolate coconut bark.
Chocolate Mousse
  • 4 egg yolks
  • 1/4 cup sugar
  • 1 cup + 1.5 cups whipping (heavy) cream, separated
  • 5.3 oz (1 bar) Divine Chocolate Bittersweet Baking Bar
  • 1/4 tin (2 oz) Divine Chocolate Unsweetened Cocoa Powder
Sweet Whipped Plantains
  • 6 ripe yellow plantains
  • 1/2 cup water
  • 1/4 cup condensed milk
  • Cinnamon, to taste
  • Nutmeg, to taste
Chocolate Coconut Bark
  • 5.5 cups (one 14-oz bag) sweetened shredded coconut
  • 1/2 cup sweetened condensed milk
  • 3.5 oz (~1/2 bar) melted Divine Chocolate Bittersweet Baking Bar
Yield: 6-10 large to medium portions

To make the mousse:

  1.  Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored.
  2.  Gradually beat in sugar, then set aside.
  3.  Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot.
  4.  Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan.
  5.  Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted.
  6.  Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
  7.  Beat 1 & 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff.
  8.  Fold chocolate mixture into whipped cream. 

To make the plantains:

  1.  Add plantains, water, cinnamon, nutmeg and milk in pot and cook over low to medium heat until everything is well combined (2-3 hours).
  2.  Let cool, then whip in mixer until light and fluffy.

To make the bark:

  1.  Preheat the oven to 350 degrees and spray a 13-by-9-inch baking dish with nonstick cooking spray.
  2.  Mix the coconut and condensed milk in a bowl until well combined.
  3.  Spread the mixture evenly in the prepared baking dish.
  4.  Bake until the coconut is completely browned with dark and crispy edges, about 20 minutes.
  5.  Cool slightly, then drizzle melted chocolate on tope.
  6.  Let cool then cut into squares or triangles.
  7.  Serve warm or at room temperature.

To combine:

Spoon the whipped plantains into serving bowls, then pipe or spoon in mousse. Top with triangles of chocolate coconut bark. 
Immediately refrigerate any remaining dessert after serving.
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