‘Chocolate Ganache’ is usually made by mixing melted dark chocolate with cream. This recipe replaces ‘cream’ with ‘silken tofu’ and that lowers the calories and adds tofu’s nutrients. You will never taste tofu. The ratio of ‘Dark Chocolate’ to ‘Silken Tofu’ is about 2:1 for truffles. More Tofu to add, softer the ganache would be.
225g Dark Chocolate Buttons *if you use a block, chop up coarsely
110 to 120g Silken Tofu
*Note: The ratio of ‘Dark Chocolate’ to ‘Silken Tofu’ is about 2:1. If use 300g of Dark Chocolate, add about 150g Silken Tofu.
1 teaspoon Rum OR Liquor of your choice *optional
Cocoa Powder to dust
- Silken Tofu contains a lot of water. Drain on a colander for 1/2 hour and blend until smooth using a whisk.
- Place Dark Chocolate in a heat-proof bowl over a saucepan of simmering water and melt chocolate. Add blended Silken Tofu and mix well until smooth. Line a small container with plastic wrap, pour the mixture and cool in the fridge for 1 to 2 hours until set.
- Cut into bite-sized pieces. Dust with Cocoa Powder. Alternatively you can roll into balls.
- *Idea: Pour the Tofu & Chocolate mixture over your favourite cake base and make the layered chocolate cake like this one.