3 Ingredient Caramelised Banana Chocolate Mousse

• 总时间: 2 hours 35 minutes

配料

A silky, rich chocolate pot made with dark chocolate, banana and silken tofu for a smooth, mousse-like texture. Perfect for a quick, healthy dessert you can make for a sweet treat in the week or even at a dinner party. If you haven’t used silken tofu before, trust me, it doesn’t taste strange, it just gives the most gorgeous texture.

You will need to serve 4

205 kcal & 6 g protein

100g 70% dark chocolate (use more chocolate if you want a firmer texture)

300g silken tofu (drained)

1 medium over ripe banana (or 2 small) needs to be ripe for the sweetness!

步骤

Peel the banana and cut it in half lengthways or into large chunks.

For the air fryer: place the banana pieces in the basket and cook at 200c for 8–10 minutes until golden and lightly caramelised, turning once if needed.

For the oven: place the banana pieces on a lined baking tray and bake at 210 (fan) for 12–15 minutes until golden and starting to caramelise, turning halfway. Set aside to cool slightly.

Gently melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water, or in short bursts in the microwave.

Add the silken tofu, caramelised banana, melted choc and a pinch of sea salt to a blender and blend until completely smooth and silky, scraping down the sides if needed, until the mixture is smooth and glossy. Taste and sweeten if needed. Divide the mixture between 4 small ramekins or glasses.

Chill in the fridge for 2 hours or over night until softly set, the puds will firm up as they chill. Serve straight from the fridge or leave out for 10–15 minutes to come to room temperature before eating.