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Wednesday, January 7, 2015

Chocolate-tofu silk

I mentioned this dessert in yesterday's blog post and Shara asked for the proportions. Here's the recipe, as we make it.

Incredibly simple. Rich, but still somewhat healthy, this is what we usually have for dessert around the New Year's holiday.

The original recipe came from Dr. Oz, but I've made a couple of very minor modifications.

one 12-oz package semi-sweet chocolate chips
one 1-lb container of tofu, drained (silken tofu will render a soft mousse-like texture, firm tofu will result in a firmer final product -- I've done it with both types of tofu, and we've throughly enjoyed it each way)
1 teaspoon vanilla extract
1 tablespoon honey (alternatively 2 teaspoons sugar, optional)
1 tablespoon water

In a double boiler or microwave, melt the chocolate chips. When microwaving chocolate, only partially melt the chocolate pieces, remove and stir well. The chocolate bits will continue to melt as you stir. If melting in a double boiler, stir chocolate constantly while melting, being careful to scrape the sides often.

In a food processor (or a blender), puree the tofu, add vanilla, water and honey (or sugar). Process until smooth.

Add melted chocolate, and process until well-combined. Pour into individual serving dishes or a baked pie crust.

Serves 6-8

Refrigerate until chilled and firm, overnight, if possible.



  1. Awesome! Thank you so much.

  2. I may have to give this one a try. Now to find where the silken tofu is in the grocery store.

    1. Hi live and learn,
      In our stores, silken tofu is right alongside all the other tofus (firm, medium firm, extra firm), and either in the produce section or in the dairy case near packaged cheeses.


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