Chocolatebananatofumoussedessert Recipes

CHOCOLATE BANANA MOUSSE WITH TOFU (VEGAN)

Steps:

• Preheat the oven to 325 F/ 170 C/ gas mark 3. Place the bananas on a baking tray lined with parchment paper or tin foil and bake for 20-25 minutes or until brown and very soft. Remove from the oven, cut along the middle and scoop out the pulp. Combine with the juice (released during baking) and set aside to cool completely.
• Once cooled, combine with the rest of the ingredients and blend until smooth and fluffy. Taste the mixture to check if it needs more maple syrup (adjust to taste).
• Divide the mousse between individual dessert bowls/ramekins (4-5) and refrigerate for at least 30 minutes before serving, if possible. Alternatively place in the freezer for 15 minutes then serve.

CHOCOLATE BANANA MOUSSE

Steps:

• Whip cream with electric beaters.
• Mash the bananas with a fork.
• Place chocolate in a jug and microwave for 15 to 20 seconds at a time, until melted and smooth.
• Stir frequently while it's melting.
• Mix cream and mashed bananas together.
• Add melted chocolate and fold together lightly for a marbled effect.
• Serve in glass dishes.

CHOCOLATE BANANA TOFU MOUSSE/DESSERT

Steps:

• 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.
• Transfer to container and cover.
• Chill at least 2 hours prior to serving.