This recipe gets its texture and firmness from a block of tofu. (Make sure that you use the silken style of tofu or you will be more than disappointed with the results!) The wonderful thing about tofu is that it has very little flavor of its own, but readily accepts other flavors. That's why it's so wonderful when it's marinated in a flavorful sauce and grilled or stir-fried.
Well, in this application, it takes on the deep flavor of dark chocolate and holds it in a perfect form. No more wondering if your pie will slouch once you cut into it or if it fall apart on a dessert plate. You can make a graham cracker crust from scratch, but no one will complain if you leave the oven off and use a ready-made chocolate graham cracker crust instead! For a special treat, divide the filling evenly between 4 mini crusts instead. It's sure to be a hit.
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!
- 1 c. semi-sweet chocolate chips
- 1/3 c. Dutch-process cocoa powder
- 1/4 c. hot strong coffee
- 1 tsp. vanilla extract
- 3/4 c. powdered sugar
- 1 (12.3 oz.) block silken tofu
- 1 ready-made chocolate graham cracker crust
Combine the chocolate chips and cocoa powder in a medium bowl. Add the coffee and stir with a wooden spoon until the chocolate chips have melted and the mixture is smooth. If the chips do not melt completely, microwave gently for 30 seconds at a time, stirring frequently, until they are melted. Add the extract and mix to combine. Add a little powdered sugar and mix until smooth. Repeat the process until all of the powdered sugar is added.
Puree the tofu in a food processor until it is smooth. Add the chocolate mixture and process until smooth. Pour the mixture evenly into the graham cracker crust. Refrigerate for about 2 hours before serving.
- Yields: 8 servings
- Preparation Time: About 2 hours