Monday, October 15, 2012

Ginger-Dark-Chocolate Dip

Today's TofuMofo post is yet ANOTHER dessert (which is crazy because I don't have much of a sweet tooth at all), however; if you're a sweets-fan, the weird, jiggly, aseptically boxed silken tofu lends itself wonderfully to smooth, creamy desserts.
The secret to making this, and any, tofu dessert turn out, is blending it SUPER smooth until no little tell-tale white tofu bits are left. (Make sure you have a really good food processor or blender.)

This creamy, chocolate-y dip is amazing with apples, crisp pears, bananas, salty pretzels, vanilla wafers, vegan marshmallows or graham crackers.

Great for fall parties (or eating straight from the dish with a spoon), and once again, NO ONE will know they're eating *gasp* tofu!

 Ginger-Dark-Chocolate Dip

  • 6 oz. soft silken tofu
  • 2 Tbsp. vanilla or chocolate plant milk (I use Silk Dark Chocolate Almond when I can find it)
  • 8 oz. bittersweet or dark chocolate, chopped
  • 1 Tbsp. coconut oil
  • Pinch salt
  • Pinch sugar
  • 2 tablespoons chopped candied ginger
  • *-optional - 1 Tablespoon rum, port or even Grand Marnier or 2 - 3 drops rum extract

Blend the silken tofu in the food processor or blender until very smooth, with plant milk of your choice.
In double boiler or microwave, melt the chocolate with coconut oil and salt.
Once melted, remove from the heat.
If your food processor has a pour chute, drizzle melted chocolate into tofu mixture with processor or blender running.
Otherwise add 1/4 of mixture, blend to incorporate and repeat until all chocolate is blended in, scraping down sides to get everything blended smoothly.
Taste and add a sprinkle of sugar if you want it sweeter (I don't add this, but some people who make this do prefer a sweeter chocolate)
Add rum or extract, if using. Blend once again.
Stir in candied ginger bits, and chill in 'fridge several hours.
Stir before serving.
Serve with dippers of your choice. Like a spoon.
Indulge. Share only if you must.