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Plantain Chocolate Mousse

WEB USE_Dole_Plantain_Chocolate_Mousse-24
20 Minutes Total time 20 Minutes Prep time 99 Calories 8 Servings


Allergens: Tree Nuts, Soy


  1. Purée tofu, plantain, honey and cocoa powder in a food processor on high 1 minute or until smooth; cover and refrigerate overnight. Makes about 3 cups.
  2. Transfer plantain mixture to a small zip-top plastic bag; snip bottom corner with kitchen scissors. Pipe ½ the plantain mixture into the bottom of 8 Champagne glasses; top with kiwi, pineapple, remaining plantain mixture, raspberries, cashews and coconut chips. Makes 8 verrines.

Tips & tricks

The Plantain-Chocolate Mousse will get thicker the longer it chills. If time allows, chill overnight for the best “mousse-like” texture. In professional kitchens, a verrine is an appetizer or dessert that consists of several components layered in a small glass. Try assembling the verrines in stemless wine glasses or other small, clear vessels, such as mini glass jars. 

Vegetarian Gluten-free Low Sodium Tree Nuts Soy Desserts

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