Chocolate Banana Tofu Mousse Dessert Recipes

Steps:

• Place the banana, tofu, sugar, cocoa powder, soy milk, and cinnamon into a blender. Cover, and puree until smooth. Pour into individual serving dishes, and refrigerate for 1 hour before serving.

Steps:

• Microwave chocolate chips in 30-second increments, stirring each time, until melted.
• In a food processor, puree melted chocolate with silken tofu (soft or firm) and warmed milk until smooth. Force mixture through a sieve into a medium bowl, pressing with a spoon.
• Scoop mixture into four serving dishes, and refrigerate until chilled, about 30 minutes. Garnish desserts with finely chopped chocolate or chocolate chips, if desired.

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.

Steps:

• Melt the chocolate over low heat, stirring often. Blend tofu in a food processor. Add the vanilla and melted chocolate and blend again, stopping once or twice to scrape down the sides of a bowl with a rubber spatula.
• Beat the egg whites to soft peaks. Place the tofu chocolate mixture into a bowl and slowly fold in the egg whites with a rubber spatula. Scoop the filling into the pie crust and refrigerate for several hours before serving.
• Serve with a bit of whipped cream or raspberry sauce (or simply thin raspberry jam with a bit of water and lemon juice). Don't say tofu, say terrific.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Steps:

• Blend tofu and bananas together in food processer until smooth.
• Add melted chocolate and blend until color is dark.
• Before the mousse cools, portion into 6 0z. martini glasses and then store in refrigerator.
• Chill about 40 minutes before serving.