One of the regular menu items for my Food for Life Cooking Classes is Dairy-Free Chocolate Mousse. I always bring the leftovers home and quite frankly my kids are a little sick of it. I didn’t want it to go to waste so I thought maybe I could make it into ice cream. I had some frozen bananas and thought they just might do the trick!
Boy oh boy was I happy with the result!!!
So here is exactly what I did:
Make 1 batch of chocolate mousse-
1 12oz package of Silken Tofu
1 cup of semi-sweet chocolate chips
1 cups of Vanilla Almond milk
1. Place the chocolate chips and almond milk in a microwave-safe bowl and
microwave for 1 minute. Let rest for 2 minutes. Alternatively, place
the chocolate chips and almond milk in a double boiler over gently simmering
water. Heat, stirring occasionally, until the chips are melted.
2. Transfer the chocolate chip mixture to a food processor or blender.
Add the tofu and process until smooth.
3. Stored in a covered container in the refrigerator ideally for a couple of hours.
Once you have the mousse set up simply add about 2 cups with 3 frozen bananas into the blender.
This will be a bit runny (and is the creamiest chocolate shake) – pour it into a bowl and freeze it until it
reaches the desired consistency!
Then sit back and enjoy 🙂
Source: WFM 1-10