Bittersweet Chocolate-Banana Mousse

3/4 to 1 cup semisweet chocolate chips

1 (10-ounce) box silken tofu (soft variety)

2 large ripe bananas

1 teaspoon vanilla extract

2 to 3 tablespoons light brown sugar

1/4 teaspoon salt

1 teaspoon raspberry vinegar

Melt the chocolate chips in a double boiler (or 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 (OK if still hot), scraping 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. Yield: 4 intense servings. Preparation time: 10 minutes, plus 2 hours to chill.

Note: The chocolate flavor is very deep when you make this with 3/4 cup chocolate chips, and downright intense if you add the full cup. You can vary the amount according to your taste. This keeps well for several days in an airtight container in the refrigerator.

Per serving: 288 calories; 11.6 g fat (5.6 g saturated fat; 36 percent calories from fat); 46.9 g carbohydrates; 0 mg cholesterol; 157 mg sodium; 5.4 g protein; 4.4 g fiber.

Source: From “Mollie Katzen’s Vegetable Heaven”