one of the best things ever invented

This dairy free chocolate concoction is amazing. it tastes like the best things about pots de creme and chocolate mousse, so smooth, so creamy, so light. Made with silken tofu rather than eggs and cream, the result is surprisingly delicious. I don't know quite what to call it. Pudding seems inadequate to convey its specialness. Chocolate Dream seems closer. Anyway, this is super easy to make, just melt-blend-pour-chill. My kids can't get enough of this. also time friendly and easy on the cook. honestly, i can't say enough good things about it. Great basic recipe that is easy to love. 

Chocolate Tofu Dream 

6-8 servings

1 Bag Semi Sweet Chocolate Chips (2 cups) 

I prefer Guittard Akoma extra semisweet fair trade 

1/2 cup chopped Callebaut or Vahlrona semisweet chocolate

1 cup Organic Soy Milk, unsweetened

1 lb Organic Silken Tofu

1 Tablespoon Maple Syrup

a dash of Vanilla Extract

Place chocolate and soy milk in large glass microwavable dish. Heat for 2 minutes on High. 

Allow to rest for 10 minutes. After time is up, stir gently with a whisk. Chocolate should be melted. Continue to mix gently until mixture is smooth. Add maple syrup and vanilla extract. Stir once more. Add contents to blender, add 1 lb silken tofu. Secure blender top. Blend for a total of about 3 minutes until smooth and well mixed. Pour into ramekins or small cups. Smooth any drips with the back of a spoon or a spatula. Chill for 8 hours. 

Yum. Dairy free and completely delicious. I am really starting to get the hang of this dairy free living. Quite versatile, this recipe could be used as frosting for a cake, or you can mold in small springform pans and serve in all sorts of interesting presentations with chocolate shavings, raspberries, pistachios, etc. could also place in a chocolate cookie pie crust, chill, then and serve as chocolate pie. 

Adapted from recipes I've seen in two of my favorite cookbooks, Candle 79 Cookbook (from the famed nyc vegan restaurant) and Clean Food by Terry Walters, one recipe uses half the chocolate and twice the tofu and another uses a whole lot more maple syrup, so the recipe easily adapts to suit you.