2 (12.3-ounce) packages extra firm silken tofu (shelf-stable Mori-Nu brand)
4 ounces Cacao Bittersweet or Cacao Semisweet Chocolate
1/2 cup Unsweetened Cocoa Powder
3 tablespoons instant espresso or coffee powder
3/4 cup good-quality maple syrup
1 teaspoon vanilla
Drain the tofu in a colander for about 10 minutes.
Meanwhile, chop the chocolate into small pieces. Melt the chocolate in microwave.
Place the tofu in a food processor or blender until creamy, about 30 seconds. Fold in the cocoa and espresso powder. Pure until well blended, scraping down the bowl as needed. Add the syrup, vanilla, melted chocolate, blend until smooth.
If using as a pie: transfer into baked and cooled pie shell. Refrigerate several hours or overnight.
If using as a pudding: transfer into bowls and refrigerate. (if it makes it that long, we tend to eat it pretty quick)
I dont always use the coffee. Sometimes I just add extra cocoa.