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Chocolate Raspberry Tofu Trifle |
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Chocolate Raspberry Tofu Trifle - print recipe
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| Yield: |
| 8 |
| Ingredients: |
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0.8 kg
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Tofu, silken |
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1/2 cup
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Powdered sugar |
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1/4 cup
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Unsweetened cocoa powder |
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1 1/2 tsp
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Vanilla extract |
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1/4 tsp
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Almond extract |
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1/2 cup
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Seedless raspberry preserves, all-fruit |
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8
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Graham crackers, 2 1/2" x 5" |
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1/3 cup
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Graham cracker crumbs, for garnish |
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| Method: |
Have a 6" x 10" pan ready.
Spread the graham crackers with the raspberry preserves.
Cut the tofu into chunks. Place 1/2 the chunks in a blender; process until smooth. Spoon into a bowl & repeat with remaining tofu. Blend in sugar, cocoa powder & extracts. Mix well.
In the pan, layer as follows: Place 4 of the graham crackers, preserves-side up, in the bottom of the pan. Top with half of the chocolate tofu mixture. Repeat. Sprinkle the graham cracker crumbs on top. Cover & chill thoroughly. Serve cold.
A few notes on this one: First of all, as you are blending the tofu mixture, taste it to make sure it is sweet enough and chocolatey enough; adjust to suit your taste. You can also use the melted chocolate chip method that Robin mentioned. The chocolate chip method is richer and more like chocolate mousse; the cocoa and powdered sugar method is more subtle. Secondly, this trifle can be made ahead and refrigerated. If you do make it ahead, the graham crackers will lose all their crispness; this is not necessarily a bad thing. The graham crackers are really just there as a carrier for the raspberry jam anyway! But if you feel you want the contrast in textures of crisp graham cracker under creamy chocolate, just assemble the trifle closer to serving time.
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