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
There are many ways to bake a memorable chocolate chip cookie, but this version emphasizes chewiness. If you prefer your cookies with lots of chewy texture without much crispy brittleness, then you'll love these deeply flavoured and tantalizingly textured treats.