I do like Mark Bittman who writes in the NY times and he has always raved about a chocolate pudding made with Tofu. Now I have to say, I just don’t get Tofu, tasteless at best, slightly sour at worst, definitely a bit slimy and all in all represents a set of adjectives you shouldn’t have to use when describing a food. However, I like this fellow, so felt this one probably was worth trying. So, I made it, thought about it and then felt that it could be turned from a pudding into a mousse with the addition of some folded whipped cream. (Read between the lines, I think I improved it!)
I used 80% solids for this one and I think that it would be even better with a less bitter chocolate to be a bit less dense and dark. Served with orange slices and zest to cut through the bitter chocolate solids and all in all its a delicious decadent dessert.
200gr silken tofu
100gr good quality chocolate, melted, slightly cooled
60ml sugar syrup (I used a red wine spiced syrup which I had in the fridge but you can use any)
100ml double cream whipped
Orange segments and zest to decorate
Tip tofu, melted chocolate and sugar syrup into a blender and work it till it is lovely and smooth.
Fold in the whipped cream and tip the mix into glasses and chill in the fridge for an hour at least.
Serve with orange fruit segments and confit zest…. If you have them, I think that biscotti to dip would be amazing!.