RCI-SC.007.0072.001
Chocolate Tofu Frosting
Lori Peterkin of Albuquerque uses high-protein, shelf-stable tofu, (non-refrigerated) instead of butter in chocolate frosting. The frosting is so smooth, cool, and creamy that her kids also like it as a pudding.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultybeginner
Ingredients
- semisweet chocolate chips6 ozor one cup
- box tofu Mori-Nu extra firm low-fat or 12.3 oz shelf-stable tofu1 unit
- rum <ref>Rum2 tbsporange or coffee flavor liqueur, or water may be used to flavor the frosting.</ref>
- 1 tbsp
Method
1
Drain and press the silken tofu gently to remove excess moisture, then cut it into rough chunks and set aside at room temperature for about 10 minutes.
10 minutes
2
Place the semisweet chocolate chips in a heatproof bowl set over a saucepan of gently simmering water, stirring occasionally until fully melted and smooth. Remove from heat and allow to cool slightly for 5 minutes.
8 minutes
3
Transfer the silken tofu chunks into a food processor or high-powered blender and process until completely smooth and creamy with no lumps remaining.
3 minutes
4
Pour the slightly cooled melted chocolate into the blended tofu and add the vanilla extract. Blend again until the mixture is fully combined and uniformly silky.
2 minutes
5
Scrape down the sides of the blender or food processor with a spatula and blend once more for an additional 30 seconds to ensure a perfectly smooth consistency.
1 minutes
6
Taste the frosting and adjust sweetness if desired by blending in a small amount of powdered sugar or sweetener of your choice.
2 minutes
7
Transfer the frosting to an airtight container and refrigerate for at least 1 hour to allow it to firm up to a spreadable, frosting-like consistency.
60 minutes
8
Once chilled and set, use the frosting immediately to frost cakes, cupcakes, or other baked goods, or store refrigerated for up to 5 days.