Yield: 4 -6
|¾ cup||Semisweet chocolate chips; (up to 1)|
|1||Box; (10-oz) silken tofu (soft variety)|
|2 larges||Ripe bananas|
|1 teaspoon||Vanilla extract|
|2 tablespoons||Light brown sugar; (up to 3)|
|1 teaspoon||Raspberry vinegar|
Source: "Vegetable Heaven" by Mollie Katzen Melt the chocolate chips in a double boiler (or very carefully in a microwave at a low power).
Meanwhile, place the tofu and a handful of banana chunks in a blender and begin to puree. Gradually add the remaining banana, processing between additions to make sure it all whips up smoothly. Add the vanilla, sugar, salt, and vinegar as you go.
Pour in the melted chocolate (okay if still hot), scaping in every last bit. Puree one more time until very smooth and uniform, and taste to adjust the sugar. Transfer the mousse to a container or to individual serving dishes, cover tightly with plastic wrap, and chill for at least 2 hours before serving.
Posted to JEWISH-FOOD digest Volume 98 #027 by knitkits@... on Jan 15, 1998