On 2006-11-30, Kake L Pugh > wrote:
> which called for 100g chocolate, 250ml soya cream, and 1 Tbsp brandy.
> Well, I doubled the chocolate and quadrupled the brandy, and it was good.

This reminded me of Alton Brown's Moo-less Chocolate Pie, which is
outstanding. It's a chocolate pie, the filling of which is made
mousse-like using soft/silken tofu.

<http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_14312,00.html>

It calls for 2 cups chocolate chips, 1/3 cup coffee liqueur, 1 block
silken tofu, 1 teaspoon vanilla extract, 1 tablespoon honey, and 1
prepared chocolate wafer crust.

The chocolate and liqueur are melted in a double boiler, then put in a
blender with the tofu and honey. The resultant paste is put in the
crust and chilled.


My changes:
I leave out the honey or substitute it with sugar. I invariably use
soft tofu instead of silken. I tend to reduce the fraction of
chocolate. I sub out the coffee liqueur with strong coffee + sugar;
this is probably omissible, too. I sometimes add a little cinnamon
and ground chili. Also, I prefer graham cracker crusts to chocolate.


N.