As Spring slips into Summer, I’m always on the lookout for light and easy desserts. These chocolate puddings take about 15 minutes to make, and manage to be rich and creamy but fresh and aromatic at the same time, all with minimal effort. The recipe, by the brilliant Anna Jones in her latest book A Modern Way to Eat, uses tofu as a base: you might think this a little odd but it takes on the flavours of chocolate and tea and makes it unbelievably creamy – without any dairy. The subtle note of green tea balances the chocolatey sweetness; the original recipe uses Earl Grey and this would be just as delicious, as would citrus zest. You need to make sure you use the silken variety of tofu as the firm stuff isn’t suitable for this creamy pud. To make the chocolate green tea pots, you will need:
100ml boiling water
1 green tea bag
300g silken tofu, drained
1 tsp vanilla extract (or the seeds from one pod)
100g dark chocolate (I used a mixture of dark and milk – though use dark for a completely vegan pud)
70g maple syrup
Flaked sea salt.
In a small measuring cup, pour boiling water over the tea bag and steep for around 10 minutes before discarding the tea bag.
Wrap the tofu in a clean tea towel and wring out as much moisture as you can (this step is important so your mousse isn’t too runny).
Place the drained tofu in a food processor and add the tea and vanilla.
Process on high until very smooth and silky.
Break the chocolate up into a heatproof bowl, add the maple syrup and set over a pan with a few centimetres of simmering water. Make sure the bowl doesn’t touch the surface of the water.
Mix until smooth, allow to cool a little and add to the tofu mixture. Process again and spoon the mixture into 4 – 6 small receptacles – I used teacups.
Refrigerate for at least an hour to firm up, garnish with grated chocolate and flakes of sea salt and serve.
What are you making this weekend?