Tag Archives: Easy

Guilt-free chocolate cream with silken tofu

I just love it when I find a recipe that is both tasty AND healthy! Silken tofu is a soft form of tofu and can be found in health shops or in the allergy/health section in your supermarket if they stock it. I had heard about it a while ago to use as a substitute for eggs in a chocolate mousse but never actually tried it. Then, my friend Maiwenn from La main á la pate recently published a chocolate cream recipe using this unusual ingredient and I suddenly remembered that I had bought a carton of silken tofu a while back but never used it. This was thus the perfect occasion to try it although I wasn’t sure if I would like the taste of silken tofu. Well, it adds a slight tang to the chocolate cream but it is not at all unpleasant and you mostly get the taste of chocolate. It’s also a doodle to make and since it’s a guilt-free dessert, it’s got my thumbs up!


Source: La main á la pate


Serves 4

200g dark chocolate, cut in chunks
400g silken tofu
25g butter
2 tbsp corn syrup or golden syrup or honey


  1. Blitz the chocolate in the TM bowl for 3 sec/speed 6. Scrape down with the spatula.
  2. Add the butter and melt for 5 min/60C/speed 2, scraping the sides of the bowl half way through.
  3. Add the silken tofu and syrup/honey and mix 30 sec/speed 6. Scrape down the sides and mix another few seconds at speed 6 to mix everything to a smooth creamy texture.
  4. Pour into ramequins and refrigerate for 4 hours.

Quick puff pastry

Puff pastry is not that difficult to make and tastes much nicer than the bought version. The proportions in this recipe make enough for a big tart. You can easily double them and freeze the rest wrapped well in cling film and packed in a freezer bag.

(Source Fast and Easy Cooking)


150g plain flour
150g butter diced and put in the freezer for at least 10 minutes
75g chilled water
pinch of salt

  1. Mix all the ingredients 15 sec, speed 6
  2. Mix 10 sec, speed 2, reverse blade direction and turn out the pastry onto clingfilm. Wrap and chill in the fridge for 1 hour or in the freezer for 20 minutes until firm but not frozen
  3. Roll the chilled dough into a snake shape on a floured surface (step 1)
  4. Then roll the snake onto itself to form a snail (step 2)
  5. Roll the snail (standing as in step 2) to flatten it. This will form the layers we need in the puff pastry.
  6. Roll into a rectangle (add flour if the dough becomes sticky)  and fold in 3 (step 3). Wrap in cling film and reserve in the fridge until ready to use.

Step 1

Step 2

Step 3