Lucky you, it's a 2 for 1 special today!
Tofu Use #2: Chocolate Banana "Mousse!"
Tofu as dessert?! Am I crazy? No! Well, maybe! Ok yes, I'll admit I'm a little crazy... but trust me it's delicious, and I've fed it to many people and nobody's ever suspected there was tofu in it. Even if you're too scared to taste it yourself, you can make it quick for your kids as an after school snack, and they'll think you're the coolest parent ever (tricking kids into eating healthy food is fun haha).
Not to mention it's the easiest, healthiest, sweet chocolate dessert you'll probably ever taste.
This dessert has 4 ingredients and takes all of 2 minutes to prepare... not counting chilling time in the fridge.
Give it a try... you've got nothing to lose. It's relatively inexpensive to make, and if you don't like it... toss it out, and used the rest of the vinegar in salad dressings and munch down on the chocolate chips!
Use whatever type of chocolate chips you prefer. If you like dark chocolate, go with dark or semi-sweet chocolate. If you're cooking for someone who doesn't like dark chocolate like I have to (hehe), use milk chocolate. If you have a few different chocolate chips leftover in the fridge, use a mixture of a few of whatever you have... it doesn't matter, it's all delicious!
In terms of bananas... the riper the sweeter, the sweeter the better. Bananas with a lot of brown on the peel are not too ripe, they're perfect, especially for baking or this recipe!
For the raspberry vinegar... make sure to get a good raspberry vinegar, not a raspberry wine vinegar. Spend a few extra dollars to get a good one, you can use it for more than just this dessert! A good raspberry vinegar with some oil and a little salt and pepper to taste makes a fantastic vinaigrette dressing or marinade!
Chocolate Banana "Mousse"
1 block firm or extra firm silken tofu (depending how firm or soft you like your "mousse")
1 ripe banana
1/2c. melted chocolate chips
a small dribble of raspberry vinegar
Rinse the block of silken tofu with water and apply a little pressure with paper towels to dry it off a little. Toss the tofu and the peeled banana (broken in half) into the blender. Dribble in a tiny bit of raspberry vinegar and blend while you microwave the chocolate chips for 30 seconds at a time, stirring after each shot in the microwave, until melted and smooth.
Stop the blender and scrape down the sides with a spatula, as bits of banana and tofu tend to stick to the sides, and you don't really want a chunk of tofu in your mouth while eating dessert. Turn the blender back on, and while in motion, dribble in the melted chocolate. Let it blend another minute or two until smooth and light. Taste and add a tiny bit more raspberry vinegar if you think it needs it.
Pour into dessert glasses, custard cups, or double shot glasses. If you'd like to dress it up a bit, feel free to grate a bit of white chocolate on top, toss a few chocolate chips on top, or sprinkle on a few chopped toasted walnuts. (Personally I think just a few grains of a nice coarse sea salt might be nice right before serving!)
Refrigerate for at least 30 minutes or until dinner is done and it's nice and cool.