Ridiculously simple and incredibly delicious: I whip it up in minutes. Who would believe it has no eggs and no cream and tastes so rich? No trace of the tofu’s controversial heritage, it’s all eclipsed by the other wonderful flavors! Tofu contributes only its bulk and great texture. And although it tastes sinfully rich, it contains no eggs and no cream. So what’s the secret? The best chocolate.
1 cup semisweet chocolate chips (or grated semisweet chocolate)
2 Tbsp instant coffee powder
¼ cup water
⅔ cup pure cocoa powder
⅔ cup sugar
¼ cup oil
2 Tbsp brandy or run (unflavored please)
1 lb silken tofu, drained
In a small saucepan, on a very low flame, place all but last ingredient, and cook, stirring, until melted. This will take about 2-3 minutes (Or microwave 2 minutes).
Transfer the mixture to a food processor, with the tofu, and process one full minute, until perfectly smooth.
Pour the mixture into 6 to 8 dessert glasses or cups, and refrigerate until firm, 2-3 hours.