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". When I was buying the ingredients someone asked what I was making and assumed I was vegan. But you don't need to be a vegan or a tofu fanatic to enjoy this dessert. In fact, I think this dessert should really be called "I Can't Believe It's Not Dairy!".
* Cook Time: 10 minutes + 2 hours to chill 
* Serves: 4-6
==Ingredients==
* ¾ to 1 cup semisweet chocolate chips
* 1 x 10-ounce box soft, silken tofu
* 2 large ripe bananas, chopped
* 1 teaspoon vanilla extract
* 2 to 3 tablespoons light brown sugar
* ¼ teaspoon salt
* 1 teaspoon raspberry vinegar
==Directions==
# Melt the chocolate in a carefully observed microwave at low power.
# While the chocolate is melting, purée the tofu and a handful of banana chunks together in a blender.
# Gradually add the remaining banana, taking time to puree after each addition so the mixture comes out smoothly.
# Blend in the vanilla, sugar, salt and vinegar as you go.
# Pour the melter chocolate into the tofu-banana mixture and use a scraper to get every last bit of chocolate in.
# Puree for a final time until the mixture is incredibly smooth and consistent.
# Pour mousse into a container or individual serving bowls, covering tightly with saran wrap and refrigerate for at least 2 hours prior to serving.
Category:Banana Recipes
Category:Mousse Recipes
Category:Semi-sweet chocolate Recipes
Category:Silken tofu Recipes
Category:Vegan dessert Recipes