Note1- you can buy silken tofu from most Asian supermarkets. Regular or firm tofu don’t work with this recipe as they are too dense. When using silken tofu, you need to drain off any excess liquid from the packaging.
Note2- good quality Dutch processed cocoa powder will enhance the rich chocolate flavor.
Note3- Good quality vegan dark chocolate is the key. You can either chop up chocolate blocks or just use chocolate chips. I use 70% dark chocolate. We gonna use the bain-marine method to melt the chocolate. You can’t melt chocolate directly with the heat as chocolate is very easy to burn. Personally I don’t like to use microwave to melt my chocolate as it will form a skin on the top of the chocolate
Note4- when it comes to brown sugar, the darker the color the richer the flavor.
Note5- Marsala is a sweet wine traditionally used for Italian desserts like tiramisu, I like to add it in all my chocolate sweets. You can use Brandy or Rum. If you don’t consume alcohol, you can simply skip it.
Serving: 1serve | Calories: 421kcal | Carbohydrates: 80g | Protein: 11g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 27mg | Potassium: 514mg | Fiber: 7g | Sugar: 66g | Calcium: 107mg | Iron: 3mg