Tofu Chocolate Cream
Tofu-based chocolate cream is a delicious alternative for anyone allergic to dairy products. Use it to decorate cakes and other desserts (if you can resist eating it straight out of the bowl)!
Photographed by Taro Terasawa
Beans & Tofu
Calorie count is for full recipe.
Excludes time needed to cool the tofu.
Ingredients (Makes one batch)
- 1 block kinugoshidofu (300 g)
- 25 g cocoa powder
- 3-4 tbsp maple syrupNote
- Cinnamon powder, to tasteNote
- A pinch of salt
- 60 g coconut oil (melted)
Cut the tofu into random-sized pieces and put in a pot filled with water. Place over medium heat and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Pour into a sieve to drain.
Set the sieve over a bowl and mash the tofu with a spoon. Set aside to cool and drain thoroughly (until the tofu is about 200 g).
Getting rid of excess moisture while cooling the tofu will help eliminate its distinctive flavor.
Use a food processor or mixer to blend the tofu until smooth. Add [A] and continute to blend. Add the coconut oil and blend until glossy and smooth.