This is a very simple and straightforward recipe for chocolate cream. You can use it as topping for cupcakes, on top of pies, or in smaller portions as a dessert on its own. And it’s without refined sugar, you can choose between maple syrup or agave syrup, whichever you like best!
Important though is that it requires advance preparation. That is, it needs some time in the fridge to set. At least half an hour, but better still an hour is best to make it stiff, espcially if you want to use it for cupcake topping.
Silken tofu is very smooth tofu. It is much softer and ‘creamy’ than regular tofu. You can easily cut regular tofu into cubes, this doesn’t work with silken tofu. In Belgium, I’ve only seen it available in organic shops.
Ingredients vegan chocolate cream
- 1 package silken tofu (400g), drained of excess liquid
- 1/4 cup soy milk
- 2 tbs agave or maple syrup
- 1 ts vanille extract
- 12 ounce (370g) vegan black chocolate chips
Crumble the silken tofu in a blender. Add soy milk, syrup and vanille and mix untill smooth.
Melt the chocolate chips au bain marie. Or if you feel this is too much work and takes too long, melt them – oh blasphemy! – in the microwave.
Add the melted chocolate to the tofu mixture and blend until well combined.
Fill the glasses with chocolate cream and put in fridge for an hour before serving.
Or if you are making this cream to decorate your muffins or pie, put it in a sealed container in the fridge. Once it is stiff, you can put it in the pastry bag to decorate the pie or muffins.
Here are several ways in which we have used the chocolate cream:
The ingredients for vegan chocolate cream is inspired by the recipe for chocolate mousse topping in the baking book Vegan Cupcakes take over the World, by Isa Chandra Moskowitz and Terry Hope Romero.
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