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9 to 10-1/2 oz. drained tofu
Combine water, cocoa, brown sugar, and instant coffee in a 2-cup Pyrex measuring cup, sprinkle gelatin on top and let soften, then microwave 1 to 2 minutes until dissolved. Pour into blender with tofu and extracts and blend thoroughly until no lumps remain.
If using the ice cubes, add one at a time with the blender running (cover the hole in the lid with your hand so you don't get it all over the kitchen!). It's fluffier, and sets up in 30 minutes, if you use the ice cubes - without it, it takes an hour or two and is dense and creamy.
Pour into 3 10-oz. custard cups and chill. (Or use wine glasses for a fancier presentation.)
Poster's Notes:
Posted by Cynde Sawyer
Nutritional Info Per Serving: N/A
1 cup water
1 envelope unflavored gelatin
2 tbsp. unsweetened cocoa
1 tbsp. brown sugar
1/2 tsp. instant coffee
1 tsp. vanilla extract
1 tsp. chocolate-orange flavoring (or 1 tsp. chocolate extract + 1/2 tsp. orange extract)
4 ice cubes (optional)
I like to use an imported espresso powder, rather than boring old generic instant coffee. This isn't very sweet, because I prefer the bite of a bittersweet chocolate dessert. Feel free to increase the sugar to taste, or substitute artificial sweetener if that's your style.