Tofu isn’t an ingredient you’d first pick out of the store cupboard for a dessert, but Neil Gander, Head Chef at The Cornerhouse in Hammersmith shows us how to give this decadent little pot of chocolaty glory a lovely silky buttery texture.
This version has little salty crunches but you can give it your own twist – cacao nibs or even some crunchy cashew butter are yummy alternatives...
● 200g Vahlrona 70% dark chocolate
● 700g Silken tofu
● 160g Maple syrup or agave syrup
● A pinch of Maldon sea salt flakes
Heat a pan of water and gently melt the chocolate. Once melted, set it to one side to cool slightly (but not set).
Open the silken tofu and drain it in a sieve. We really want to get as much moisture out as possible at this stage so wrap it in a clean dry tea towel and squeeze out all the liquid.
Place the dried tofu in a blender and blitz it until it is smooth and creamy, and starts to resemble whipped cream.
At this point you should start to add in the maple syrup (or Agave if you prefer).
Once this is combined, pour in the melted chocolate.
Pour the mix into small serving pots and refrigerate until they are set.
Sprinkle a tiny pinch of salt flakes on top.
These can be made a day or two in advance… if they last that long!