RCI-DS.001.0073.001
Bittersweet Banana Chocolate Mousse
I first made this mousse when I was in college and needed to make something quick for a potluck at a friends house. I adapted it from Mollie Katzen's 1998 cookbook "Vegetable Heaven".
Prep15 min
Cook40 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- ¾ to 1 cup
- x 10-ounce box soft1 unitsilken tofu
- ripe bananas2 largechopped
- 1 teaspoon
- 2 to 3 tablespoons
- ¼ teaspoon
- 1 teaspoon
Method
1
Chop 2 large ripe bananas into 1-inch pieces and set aside.
5 minutes
2
Place ¾ to 1 cup semisweet chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each interval, until fully melted and smooth.
3 minutes
3
Add the 10-ounce box of soft silken tofu, chopped bananas, 1 teaspoon vanilla extract, 2 to 3 tablespoons light brown sugar, and ¼ teaspoon salt to a food processor.
2 minutes
4
Pour the melted chocolate into the food processor and blend on high speed until the mixture reaches a smooth, uniform mousse consistency with no lumps, about 1 to 2 minutes.
2 minutes
5
Add 1 teaspoon raspberry vinegar to the mousse and pulse briefly to incorporate, creating subtle tartness that balances the sweetness.
1 minutes
6
Divide the mousse evenly among 4 serving glasses or bowls.
2 minutes
7
Refrigerate for at least 15 minutes before serving to allow the mousse to set slightly and the flavors to meld.
15 minutes