Chocolate Banana Tofu Mousse

Today is the last day for October's Little Thumbs Up: Soya Beans. I want to thank everyone for all your support. At last count, we have 217 entries! I am just so amazed at the variety of soy dishes that all our talented home chefs have created. You can check them out here.

To end this event on a sweet note, I've saved this Chocolate Banana Tofu Mousse dessert till the very end and this will be my last entry for this blog hop as well. 

Who doesn't love a rich and creamy chocolate mousse but most of the recipes I see outside are made of cream (which is more calorie dense) and sometimes raw egg whites. This tofu version is a guilt free substitute and yet tastes just as good! I could hardly tell it was made of tofu. 

The addition of a ripened banana means we can use less sugar overall as the banana would have sweetened the dessert. It's perfect served with fresh fruits and my kids enjoyed this guilt-free dessert tremendously!

Chocolate Banana Tofu Mousse (6 servings)
Recipe from here

Ingredients

• 1 cup semi-sweet chocolate chips (175 g)
• 1 (10 ounce) box silken tofu, soft variety (270 g) - I used 300 g
• 2 large ripe bananas, sliced (I used 2 medium bananas)
• 1 teaspoon vanilla extract
• 2 -3 tablespoons light brown sugar
• 1/4 teaspoon salt (omitted)
• 1 teaspoon raspberry vinegar (omitted)

Method

•  Melt chocolate chips in a double boiler or in microwave.
• Place tofu and 1/4 of banana chunks in blender or food processor and puree.
• Add remaining banana in small batches and process until smooth.
• Add vanilla, brown sugar, salt and vinegar and blend.
• Add melted chocolate chips (will be warm), pureeing until smooth and uniform texture.
• Adjust brown sugar to taste.
• Sift the mixture to remove lumps
• Transfer to container and cover.
• Chill at least 2 hours prior to serving.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.