Silken Chocolate Pots With Shiraz Syrup Recipes

QUICK SILKEN TOFU CHOCOLATE PUDDING

Quick Silken Tofu Chocolate Pudding image

This recipe is from the Vegetarian Express cookbook. I haven't tried it yet, but it looks like a delicious alternative to my other non-dairy pudding recipe (#58589)!

Provided by Kree6528

Categories Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

6 ounces semi-sweet chocolate chips (Generic brands are typically dairy-free, but Nestles and Hersheys are not, so read the labels!)
1 (10 ounce) package firm silken tofu (I prefer Mori Nu)
1 -2 tablespoon honey or 1 -2 tablespoon brown rice syrup, to taste
1 dash nutmeg
1 banana, thinly sliced (optional)

Steps:

Melt the chocolate chips in a small saucepan or double boiler with a tablespoon of water over medium heat.
Transfer the melted chocolate to the container of a food processor fitted with a steel blade.
Add the tofu and process until smooth.
Add the brown sugar, honey, or rice syrup to taste, and sprinkle in the nutmeg.
Process again until velvety smooth.
Stir in the sliced banana, if desired.
Divide the pudding among 6 dessert cups and chill until needed.
Note: If you are looking for a dairy-free pudding, beware!
Some brands of semisweet chips contain milk products.
Most generic or store brands are safe, but be sure to read the label!

SILKEN CHOCOLATE POTS WITH SHIRAZ SYRUP

Silken Chocolate Pots With Shiraz Syrup image

Another find from my Dairy Australia cookbook. I am not a shiraz lover but this was so delcious, so decadent, so rich and just so very, very !!!!!!!!!! .......... I think that says it all Do not be tempted to make larger servings as this dessert is so very rich. I have not listed the cooling time in the prep time.

Provided by Tisme

Categories Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups thickened cream
250 g dark chocolate
1 cup shiraz wine
1 cup caster sugar
2 cups frozen mixed berries
dark chocolate shavings, for serving

Steps:

Heat 1 cup of the cream in a small saucepan until almost simmering, remove and stir in chocolate until melted. Cool to room temperature.
Whip remaining 1 cup of cream until soft peaks form, fold in chocolate mixture until well combined.
Spoon mixture into 6 serving glasses, refrigerate until set. (approx 2 hours).
For the syrup: Combine the shiraz and sugar in a small saucepan & heat gently, stirring until sugar dissolves. Bring to a gentle simmer and turn off heat immediately. Cool to room temperature, stir in berries 1 hour before serving.
To serve: Carefully, pile the soaked berries into the serving glasses (over the chocolate mix) and drench with syrup. Garnish with chocolate shavings.

Nutrition Facts : Calories 611.5, Fat 51.1, SaturatedFat 31.8, Cholesterol 108.7, Sodium 40.5, Carbohydrate 48, Fiber 6.9, Sugar 33.7, Protein 7

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