Bittersweet Chocolate-Banana Mousse

We hosted a going away party last night. It was wonderful and overwhelming and sad and happy much like this whole moving away process has been. We served two homemade cheesecakes and a chocolate-banana mousse. Many asked me for the recipe for the vegan, low sugar dessert.

I found this recipe in one of my Mollie Katzen cookbooks. It also seems to be all over the web. The recipe follows:

Bittersweet Chocolate-Banana Mousse
1 1/2 cups semisweet chocolate chips
10 oz soft silken tofu
2 lg ripe banana
1 tsp vanilla extract
3 Tbl brown sugar
1/4 tsp salt
1 tsp raspberry vinegar
fresh raspberries, fruit toppings optional

1. Melt chocolate chips (I use the microwave)
2. Place tofu and banana chunks into blender and puree until smooth.
3. Add in vanilla, sugar, salt and vinegar. Puree untill mixed.
4. Add in melted chocolate chips. It is fine if they are still warm. Puree until smooth and uniform.
5. Transfer to serving dishes and chill for at least 2 hours.

Notes:
- Always use soft or firm tofu, never extra firm as it will always remain chunky.
- This needs to be made in a blender. I’ve tried making it in a food processor and with a kitchen aide, neither produced the right, creamy consistency.
- I’ve made this into a trifle and a pie with a baked graham cracker crust.