Desserts

Espresso dessert

With espresso or hot chocolate

  • 45 min.
  • Difficulty: easy
  • SERVES 4

Product

Silken Tofu

Ingredients

800 g Silken Tofu
40 g sugar
150 g dark chocolate with a cocoa content of 70%
50 g coconut oil
1/2 tsp Bourbon vanilla powder
a dash of rum or almond extract (optional)
4 espressos or 200 ml hot chocolate
1 pkg vegan shortbread or sponge fingers
50 g high-fat cocoa powder

Zubereitung

*This recipe requires a countertop blender or a powerful immersion blender.*

To make the chocolate cream, melt the chocolate and coconut oil in a bain-marie. Put the Silken Tofu and sugar in a blender. Add the vanilla powder and (optionally) a dash of rum or almond extract. Blend for approx. 60 seconds until foamy. Reduce speed to medium, pour in the melted chocolate mixture, and blend until homogeneous.

Arrange the biscuits in a baking dish. Drizzle the biscuits with a few teaspoons of espresso and top with 1/3 of the chocolate cream. Dust with cocoa. Arrange a second layer of biscuits, drizzle with espresso and top with another third of the chocolate cream. Dust with cocoa and repeat all steps with a final layer of biscuits.

Refrigerate for several hours before serving, preferably overnight. If desired, garnish with chocolate shavings.

Note

The chocolate cream can also be poured into small bowls and served as a dessert. Try replacing the coconut oil with nut butter for even more flavour.

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