Plantain Chocolate Mousse

Ingredients

• 1 package (12 ounces) silken tofu
• 1 black DOLE^® Plantain, peeled (about 6½ ounces)
• 3 tablespoons honey
• 3 tablespoons unsweetened cocoa powder
• 1 kiwi, peeled and chopped
• ½ cup finely chopped DOLE^® Pineapple
• ⅓ cup DOLE^® Raspberries
• 1 tablespoon chopped unsalted roasted cashews
• 1 tablespoon toasted coconut chips

Directions

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.