Source: "Vegetable Heaven" by Mollie Katzen
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,
salt, and vinegar as you go.
Pour in the melted chocolate (okay if still hot), 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.
Posted to JEWISH-FOOD digest Volume 98 #027 by knitkits@ix.netcom.com on
Jan 15, 1998
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