Serves 15 to 20 people, depending on serving cup size.
One 14-ounce package extra-firm tofu
One 14-ounce package firm tofu
Pinch of salt
⅓ cup maple syrup or agave
10 ounces canned coconut milk
3 tablespoons vanilla extract
2 tablespoons unsweetened cocoa powder
2 tablespoons raw cacao powder
One 9-ounce bag vegan chocolate chips
2 tablespoons coconut oil
Simple Whipped Cream Topping (optional, recipe below)
In the bowl of a food processor, place the tofu and salt and process until smooth. Add the maple syrup, coconut milk, vanilla extract, unsweetened cocoa powder, and raw cacao powder and blend again until smooth. In a double boiler, melt the chocolate chips and coconut oil. Add the melted mixture to the food processor and thoroughly blend.
Transfer the mixture to a large bowl. Using a hand mixer, whip the mixture at high speed for 3-to-5 minutes to lighten it and add more air. Spoon into serving cups or shallow crystal champagne glasses and refrigerate for 1-to-2 hours, until cold. Garnish with a dollop of vegan whipped cream, if desired.
SIMPLE WHIPPED CREAM TOPPING
One 10-ounce can full-fat coconut milk
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
Place the can of full-fat coconut milk in the refrigerator overnight. When ready to whip, remove the can from the refrigerator and gently turn it upside down, taking care not to shake it. Open the can and pour the separated liquid into a small container (set aside for use in any other dish, such as smoothies, soups, etc. It should be about 1/2 cup.) Using a spatula, scoop out the solidified “cream” and place the cream, vanilla, and sugar in a small bowl. Mix using a hand whisk or an electric mixer set on high speed until the topping looks fluffy, like whipped cream. Chill in the refrigerator for about 2 hours, until the mixture is firm.
Reprinted from Simple Recipes of Joy by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Sharon Gannon.