Bittersweet Chocolate Banana Mousse Recipe

• 3/4 c. semisweet chocolate chips, or possibly less
• 5 ounce soft silken tofu
• 1 lrg ripe banana
• 1/2 tsp vanilla extract
• 1 1/2 Tbsp. light brown sugar
• 1/8 tsp salt
• 1/2 tsp raspberry vinegar fresh raspberries, optional

1. 1.
2. Heat 1/2 to 3/4 c. chocolate chips in a double boiler.
3. 2.
4. Place the tofu and a handful of banana chunks in a blender and begin to puree.
5. Gradually add in the remaining banana, processing between additions to make sure it all whips up smoothly.
6. Add in the vanilla, sugar, salt and vinegar as you go.
7. Pour in the melted chocolate (it's OK if it's still warm), scraping in every last bit.
8. Puree one more time till very smooth and uniform, and taste to adjust the sugar.
9. Transfer the mousse to individual serving dishes, cover tightly with plastic wrap and refrigeratefor at least 2 hrs before serving.

semisweet chocolate chips, silken, banana, vanilla, light brown sugar, salt, raspberry vinegar

Taken from cookeatshare.com/recipes/bittersweet-chocolate-banana-mousse-85041 (may not work)