[Lévana Kirschenbaum, the power behind Lévana‘s, the restaurant that pioneered the kosher gastronomic experience paired with wines dry and sweet in New York City, is author of two superb cookbooks: Levana’s Table, Levana Cooks Dairy Free! and a Book/DVD set, based on her cooking classes: In Short Order. I’m a chocaholic and when I saw this recipe on her website, I just had to quote it here! CS.]
Posted on April 9th, 2010 by Lévana
This will take you about five minutes to prepare, and will knock your socks (and your guests’!) off. And although it tastes sinfully rich, it contains no eggs and no cream. So what’s the secret? The best chocolate, that’s what: Start with real chocolate (no brand affectionately called “heimish”) brand: They contain a smidgen of chocolate and loads of sugar: Who needs it? Get a good brand, even a price club brand will do. I assure you that if enough of you customers will ask your kosher supermarket to carry some good chocolate products, they will be happy to oblige! So, use good ingredients, and taste the difference!
1 cup semisweet chocolate chips (or grated semisweet chocolate), only the best
2 tablespoons instant coffee powder
1/4 cup water
2/3 cup pure cocoa powder
1/4 cup vegetable oil
2 tablespoon brandy or rum (unflavored please)
1 pound silken tofu, drained
In a small saucepan, on a very low flame, place all but last ingredient, and cook, stirring, until melted. This will take about 2-3 minutes (Or microwave 2 minutes). Transfer the mixture to a food processor, with the tofu, and process one full minute, until perfectly smooth. Pour the mixture into 6 to 8 dessert glasses or cups, and refrigerate until firm, 2-3 hours.
Enjoy, my mouth is watering already!!!