This smooth, chocolately dessert is made with silken tofu, which is usually sold in vacuum-packed, shelf-stable containers in the Asian-food section of grocery stores.



Ingredient Checklist


Instructions Checklist
  • Microwave chocolate chips in 30-second increments, stirring each time, until melted.

  • In a food processor, puree melted chocolate with silken tofu (soft or firm) and warmed milk until smooth. Force mixture through a sieve into a medium bowl, pressing with a spoon.

  • Scoop mixture into four serving dishes, and refrigerate until chilled, about 30 minutes. Garnish desserts with finely chopped chocolate or chocolate chips, if desired.

Cook's Notes

Unopened, silken tofu will keep at room temperature for up to eight months.

Reviews (2)

130 Ratings
  • 5 star values: 35
  • 4 star values: 34
  • 3 star values: 34
  • 2 star values: 21
  • 1 star values: 6
Rating: Unrated
Holy moly, I like tofu's flavor, but not in my chocolate desserts! Especially not since I made this for a special occasion. After tasting it, I threw in 2 T. cocoa powder; 2 T. almond butter; and some vanilla, salt, cinnamon, and maple syrup. Now the flavor's mostly fixed, but I'm still waiting to see if it will set up in the fridge. Otherwise, smoothies, I guess. Note: I made it with vanilla almond milk and Ghirardelli semisweet chips to avoid dairy--but I don't think they're at fault.
Rating: Unrated
This is the tasiest recipe for tofu ever!