| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Choco4 |
8 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Tofu; silken |
| 1/2 |
c |
Powdered sugar |
| 1/4 |
c |
Unsweetened cocoa powder |
| 1 1/2 |
ts |
Vanilla extract |
| 1/4 |
ts |
Almond extract |
| 1/2 |
c |
Seedless raspberry preserves; all-fruit |
| 8 |
|
Graham crackers; 2 1/2" x 5" |
| 1/3 |
c |
Graham cracker crumbs; for garnish |
INSTRUCTIONS
Have a 6" x 10" pan ready.
Spread the graham crackers with the raspberry preserves.
Cut the tofu into chunks. Place 1/2 the chunks in a blender; process
until smooth. Spoon into a bowl & repeat with remaining tofu. Blend
in sugar, cocoa powder & extracts. Mix well.
In the pan, layer as follows: Place 4 of the graham crackers,
preserves-side up, in the bottom of the pan. Top with half of the
chocolate tofu mixture. Repeat. Sprinkle the graham cracker crumbs on
top. Cover & chill thoroughly. Serve cold.
A few notes on this one: First of all, as you are blending the tofu
mixture, taste it to make sure it is sweet enough and chocolatey
enough; adjust to suit your taste. You can also use the melted
chocolate chip method that Robin mentioned. The chocolate chip method
is richer and more like chocolate mousse; the cocoa and powdered
sugar method is more subtle. Secondly, this trifle can be made ahead
and refrigerated. If you do make it ahead, the graham crackers will
lose all their crispness; this is not necessarily a bad thing. The
graham crackers are really just there as a carrier for the raspberry
jam anyway! But if you feel you want the contrast in textures of
crisp graham cracker under creamy chocolate, just assemble the trifle
closer to serving time.
Recipe by: Lean Luscious & Meatless
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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