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
- 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)
- 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.