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.

    6-8 servings







  • Levana Kirschenbaum


  • 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

  1. 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).

  2. Transfer the mixture to a food processor, with the tofu, and process one full minute, until perfectly smooth.

  3. Pour the mixture into 6 to 8 dessert glasses or cups, and refrigerate until firm, 2-3 hours.




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Average user rating from: 1 user(s)

5.0   (1)

Excellent Recipe

Reviewed by yav
March 12, 2012
Last updated: March 12, 2012

I modified this recipe for a chocolate mint. Emulse mint leaves in with the oil, like when making pesto. The lesson I learned is to not strain the leaves and just use the oil, but put it all in the saucepan and warm it together, then strain with a fine mesh strainer, then put the dry/chocolate ingredients in. The heat should release more of the mint tones.

I also used dark chocolate for mine, and instead of rum used half the amount in natural vanilla extract.

This recipe is incredible in flavour, exquisite would be a better word, perhaps luxurious.

The invention I was using this for did not fare as well as hoped, so I fluffed coconut milk in, and am currently making sinful pudding pops in the freezer with them.

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