No one will ever believe this is tofu. It is rich, velvety and totally decadent.
Ingredients
- 1 (12-ounce) package semisweet chocolate chips
- 1 (12-ounce) package silken firm tofu
- Splash vanilla extract
- 2 egg whites*
- Prepared chocolate cookie crust (recommended: Oreo) or graham cracker crust
- Whipped cream or raspberry sauce, for serving.
Directions
Melt the chocolate over low heat, stirring often. Blend tofu in a food processor. Add the vanilla and melted chocolate and blend again, stopping once or twice to scrape down the sides of a bowl with a rubber spatula.
Beat the egg whites to soft peaks. Place the tofu chocolate mixture into a bowl and slowly fold in the egg whites with a rubber spatula. Scoop the filling into the pie crust and refrigerate for several hours before serving.
Serve with a bit of whipped cream or raspberry sauce (or simply thin raspberry jam with a bit of water and lemon juice). Don't say tofu, say terrific.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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By Zandrine
on March 11, 2013
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I ended up adding three times the chocolate and peppermint extract trying to cover up the soy flavor. Needless to say I will not be making this again.
By sparilis_3492904
Annandale, NJ
on November 25, 2010
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I made this because I needed a holiday dessert for my dairy-free daughter. We had tried other tofu-based desserts before -- pudding, cheesecake, custard, and were never happy because they all had a tofu aftertaste.. This one was terrific. No tofu taste at all. However, I wished it were a little lighter. I think next time I will double the egg whites. I think that will help. BTW - I had the same experience as the other reviewers - no one at my Thanksgiving dinner knew that it was dairy-free.
By hopperly
Las Vegas, NV
on January 19, 2009
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Let me start off with one important fact... I have tried many recipes with tofu, but I haven't found one that my kids or I would eat... until now! This was SO good. It was rich and thick, but not overly sweet... and most importantly did not taste like tofu! I took it to a grad party and nobody had a clue that it was tofu until I told them. Not one bite was left! I served it with a small dollop of whipped cream and raspberry sauce (seedless jam, water, lemon juice.
One reviewer said the eggs were not necessary, but I disagree. We tasted the filling before and after the egg whites, and I would HIGHLY recommend using them. I have no idea why, but the filling still smelled and tasted like tofu before, but not after, I added the egg whites.
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