Bittersweet Banana Chocolate Mousse

I first made this mousse when I was in college and needed to make something quick for a potluck at a friends house. I adapted it from Mollie Katzen's 1998 cookbook "Vegetable Heaven". When I was buying the ingredients someone asked what I was making and assumed I was vegan. But you don't need to be a vegan or a tofu fanatic to enjoy this dessert. In fact, I think this dessert should really be called "I Can't Believe It's Not Dairy!".
 * Cook Time: 10 minutes + 2 hours to chill
 * Serves: 4-6

Ingredients

 * ¾ to 1 cup semisweet chocolate chips
 * 1 x 10-ounce box soft, silken tofu
 * 2 large ripe bananas, chopped
 * 1 teaspoon vanilla extract
 * 2 to 3 tablespoons light brown sugar
 * ¼ teaspoon salt
 * 1 teaspoon raspberry vinegar

Directions

 * 1) Melt the chocolate in a carefully observed microwave at low power.
 * 2) While the chocolate is melting, purée the tofu and a handful of banana chunks together in a blender.
 * 3) Gradually add the remaining banana, taking time to puree after each addition so the mixture comes out smoothly.
 * 4) Blend in the vanilla, sugar, salt and vinegar as you go.
 * 5) Pour the melter chocolate into the tofu-banana mixture and use a scraper to get every last bit of chocolate in.
 * 6) Puree for a final time until the mixture is incredibly smooth and consistent.
 * 7) Pour mousse into a container or individual serving bowls, covering tightly with saran wrap and refrigerate for at least 2 hours prior to serving.