Food recipes
Bittersweet Chocolate VEGAN
Bittersweet Chocolate VEGAN
Ingredients:
6 ounces bittersweet chocolate (at least 60% cacao)
18 ounces soft silken tofu
6 tablespoons unsweetened cocoa powder
¾ cup sugar
Directions:
1½ tablespoons vanilla extract
1. Set up a double boiler over about 1 inch of simmering water or set a heatproof
bowl over a saucepan with a similar amount of simmering water. Chop the chocolate
and add it to the top of the double boiler or the bowl. Reduce the heat so the water
simmers slowly, then stir until about three-quarters of the chocolate has melted. Turn
off the heat and remove the top half of the double boiler or the bowl. Continue stirring
until all the chocolate melts. Cool for 10 minutes, stirring occasionally.
2. Place the tofu, cocoa powder, sugar, vanilla, and melted chocolate in a large food
processor and process until smooth, scraping the inside of the bowl at least once.
Divide among eight ¾- to 1-cup ramekins or dessert dishes. Chill in the fridge for at
least 4 hours before serving.
• AHEAD
•
The recipe can be completed up to 2 days in advance. Store the ramekins, covered, in the refrigerator.
• GARNISH
Serve with Chocolate Chip Cookies, Maple, Tahini, Dates.
• NOTES
•
Escaping steam can condense into chocolate and cause it to seize—that is, break into a watery liquid and
little chocolate threads. Make sure the heat is low enough that the simmering water is not causing much
steam around the double boiler or bowl.
•
Instead of ramekins, use old-fashioned teacups.
• POUR
A nonvintage ruby port for sharp, plummy extravagance against the chocolate
Coconut Crepes, Passion Fruit Cream
8 SERVINGS
Tropical flavors end a large meal with present, bright notes, mitigating
the deeper tastes that have come before. Here, the sour pop of the
modified pastry cream brings the tender coconut crepes to an enticing
finish. You’ll need patience to make them, but the job goes faster than
you might imagine once you get the hang of it. And you can indeed make
them in advance.
Ingredients:
6 ounces bittersweet chocolate (at least 60% cacao)
18 ounces soft silken tofu
6 tablespoons unsweetened cocoa powder
¾ cup sugar
Directions:
1½ tablespoons vanilla extract
1. Set up a double boiler over about 1 inch of simmering water or set a heatproof
bowl over a saucepan with a similar amount of simmering water. Chop the chocolate
and add it to the top of the double boiler or the bowl. Reduce the heat so the water
simmers slowly, then stir until about three-quarters of the chocolate has melted. Turn
off the heat and remove the top half of the double boiler or the bowl. Continue stirring
until all the chocolate melts. Cool for 10 minutes, stirring occasionally.
2. Place the tofu, cocoa powder, sugar, vanilla, and melted chocolate in a large food
processor and process until smooth, scraping the inside of the bowl at least once.
Divide among eight ¾- to 1-cup ramekins or dessert dishes. Chill in the fridge for at
least 4 hours before serving.
• AHEAD
•
The recipe can be completed up to 2 days in advance. Store the ramekins, covered, in the refrigerator.
• GARNISH
Serve with Chocolate Chip Cookies, Maple, Tahini, Dates.
• NOTES
•
Escaping steam can condense into chocolate and cause it to seize—that is, break into a watery liquid and
little chocolate threads. Make sure the heat is low enough that the simmering water is not causing much
steam around the double boiler or bowl.
•
Instead of ramekins, use old-fashioned teacups.
• POUR
A nonvintage ruby port for sharp, plummy extravagance against the chocolate
Coconut Crepes, Passion Fruit Cream
8 SERVINGS
Tropical flavors end a large meal with present, bright notes, mitigating
the deeper tastes that have come before. Here, the sour pop of the
modified pastry cream brings the tender coconut crepes to an enticing
finish. You’ll need patience to make them, but the job goes faster than
you might imagine once you get the hang of it. And you can indeed make
them in advance.
Printed from https://recipe.bluelayer.org/recipe/74617/bittersweet-chocolate-vegan