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Chocolate-Banana Mousse
3/4 c semisweet chocolate chips
12.3 ounces silken tofu
2 lg ripe bananas
1 tsp vanilla extract
2-3 tbsp light brown sugar
1/4 tsp salt
Melt the chocolate chips in a double boiler (or very carefully in a microwave at a low power).
Meanwhile, place the tofu and a handful of banana chunks in a blender and begin to puree. Gradually add the remaining
banana, processing between additions to make sure it all whips up smoothly. Add the vanilla, sugar, and salt as you go.
Pour in the melted chocolate, scaping in every last bit. Puree one more time until very smooth and uniform, and taste
to adjust the sugar. Transfer the mousse to a container or to individual serving dishes, cover tightly with plastic wrap,
and chill for at least 2 hours before serving.
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