From: Author and grillmaster Elizabeth Karmel, Taming the Flame: A Southern Girl's Sassy Guide to Grilling and BBQ. Yield: 6 servings.
16-oz. container silken firm tofu
1 cup confectioner's sugar
1 cup Scharffen Berger Cocoa (or another best-quality cocoa)
1 tsp. vanilla
1 Tbsp. corn syrup
6 individual prepared graham crust pie shells
½ pint heavy whipping cream, whipped
for garnish, fresh raspberries
for garnish, shaved chocolate or mini chocolate chips
Combine tofu, confectioner's sugar, cocoa, vanilla and corn syrup in a blender. Blend until smooth, then chill for 30 minutes. Spoon into individual pie shells and chill, loosely covered, in refrigerator until ready to serve. Top with whipped cream and garnish with raspberries and shaved chocolate just before serving.
