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Plantain Chocolate Mousse

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Total Time (minutes)
20
Difficulty
1
Servings
8
Ingredients
9
Total Prep Time: 20 minutes
Calories Per Serving: 99
Nutrients

Nutrition Facts

1 verrine

Amount per serving
Calories 99 Calories from fat: 21
% Daily Value*
Fat 2 g 3 %
Saturated 1 g 3 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 1 g %
Cholesterol 0 mg 0 %
Sodium 7 mg 0 %
Potassium 198 mg 4 %
Carbohydrate 19 g 7 %
Fiber 2 g 8 %
Sugars 12 g
Protein 3 g
Vitamin A 2 %
Vitamin C 20 %
Calcium 4 %
Iron 6 %
Vitamin E 2 %
Thiamin 2 %
Vitamin B6 6 %
Phosphorus 2 %
Magnesium 6 %
Manganese 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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.

Chef Tips:
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. 

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Plantain Chocolate Mousse Prep Time:20 minutes Cook time:20 minutes Serves: 8
Nutrition facts: 99 Calories, 2 grams fat
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:Puréetofu, plantain, honey and cocoa powder in a food processor on high 1 minute or until smooth; cover and refrigerate overnight. Makes about 3 cups.
Transferplantain 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.
Chef Tips:
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.