From Fast Flavours, 2012
This treat is so rich and deeply delicious that no one will know you took a shortcut! The secret is the custard-like texture of silken tofu.
Yield: Serves 4 people
8 ounces (225 g) of dark chocolate
1 pkg (10 ounces/300 g) of silken tofu
1/2 cup (125 mL) of sugar
1 teaspoon (5 mL) of vanilla
Break the chocolate into small chunks and put them in a bowl set over (but not in) a small pot of barely simmering water. Stir gently until the chocolate is melted and smooth. Remove the bowl from the steam bath.
Toss the tofu into your food processor. Add the sugar, vanilla, and every last drop of the chocolate. Purée the works until smooth and delicious. Serve and share immediately or, if you like, spoon into individual serving dishes and chill until firmer, and hour or so.
© Chef Michael Smith, Fast Flavours, 2012
Every kitchen needs a gold standard recipe for chocolate chip cookies. This one has earned its stripes under fire, over many seasons, through countless licked spoons, spilled vanilla and extra chips in the batter. Its quick baking time is the key to addictively chewy cookies that friends and family won’t be able to resist.