Incredibly Creamy Chocolate (Tofu) Pie

This is the sneakiest chocolate pie in the canon. Silken tofu replaces every drop of cream or cream cheese you’d expect in a chocolate mousse pie, and the result is so silky that nobody guessing the ingredients will land on “tofu” before chocolate ganache. That’s the whole game, and it’s been the secret of vegetarian hostesses since the 1980s.

The technique is almost embarrassingly simple. Melt chocolate chips with a little honey in a double boiler, blend silken tofu until completely smooth in a food processor, then blend the two together into a unified cream. The tofu contributes protein structure and silk. The chocolate provides flavor and enough fat to set the filling firm overnight in the fridge.

Use firm silken tofu, not regular silken and definitely not block tofu. Firm silken blends into a glossy custard. Block tofu grains up and ruins the texture. And make sure your chocolate is high-quality, because there are only four ingredients to hide behind.

Pro Tips

• Drain the silken tofu on paper towels for 10 minutes before blending. Excess water dilutes the filling and prevents proper setting.
• Blend the tofu on its own first until completely smooth. Adding warm chocolate to chunky tofu creates lumpy streaks.
• Pour while the chocolate mixture is still warm, not cold. Cold chocolate seizes and stops blending with the tofu.
• Chill overnight, not just a few hours. The filling needs a full 8+ hours to firm properly.

Variations

• Swap chocolate chips for dark carob chips (as the recipe notes) for a caffeine-free version.
• Stir a tablespoon of rum or espresso into the filling for a grown-up edge.
• Top with fresh raspberries or shaved chocolate for a fancy finish.