This month for Secret Recipe Club, I was assigned Ros' blog The More Than Occasional Baker. Ros has a passion for baking and her blog is full of tempting treats. I was severely tempted to make her flourless chocolate walnut cookies, because those are my favorite, but I resisted.
In the end, I chose this somewhat strange sounding recipe. Now, I initially saw "tofu" and was really curious about this "dessert." As someone who doesn't have a ton of experience with tofu, I hadn't really tried tofu in dessert form. But, I was pleasantly surprised to find out that the tofu doesn't really change the taste, it just gives this mousse a silky texture. I would probably call it a pudding though, or at least my version was more of a pudding texture. It was definitely tasty, and I felt really good about eating this dessert! It satisfied my chocolate craving, without leaving me with a single shred of guilt. (Though let's be honest, as a food blogger, I never, ever feel guilty about the things that I eat!)
I did something tricky with this recipe. You see, my bananas probably weren't quite ripe enough to make the pudding, but I had remembered seeing a recipe for Roasted Banana Cupcakes on Ros' blog! So I decided to try roasting my ripe, but not ripe enough, bananas for the pudding!! Genius, if I do say so.
Chocolate Tofu MousseFrom The More Than Occasional Baker
1 package soft tofu (Ros' was 396 g, mine was 300 g)
3 heaping teaspoons cocoa powder
1 teaspoon raw honey (optional)
*If your bananas aren't very ripe (think bright yellow with minimal brown spots), preheat oven to 375F. Place the whole bananas, with peels on, on a parchment lined, rimmed baking sheet. Roast for 10 minutes. Allow to cool, then remove the peel.
Whizz together all the ingredients in a food processor. Divide mixture between ramekins and chill for several hours before serving.