Makes 4 to 6 servings
1 cup semisweet chocolate chips
1 (10-ounce) box silken tofu
2 large, very ripe bananas, peeled and broken into chunks
1 teaspoon pure vanilla extract
2 to 3 tablespoons light brown sugar
1/4 teaspoon salt
Place the chocolate chips in a glass bowl and melt in the microwave set on low power just until the chips begin to lose their shape. Remove the bowl and stir until completely melted and smooth.
Place the tofu and half of the banana chunks in a blender and purée. Add the remaining banana along with the vanilla, brown sugar and salt and purée until completely smooth.
Scrape in the melted chocolate (it's OK if it's still warm). Purée once more until the chocolate is completely incorporated. Scrape the mousse into a glass or metal bowl and cover tightly with plastic wrap. Refrigerate until completely chilled, at least 2 hours, before serving.
Top each serving with some sliced banana and additional chocolate chips, if desired.
Recipe courtesy of Sheri Castle