The New Soy Cookbook

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* Exported from MasterCook *

 

Chocolate-Grand Marnier Sauce

 

Recipe By :Lorna Sass

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups (10 oz) silken soft tofu

1/4 cup best-quality unsweetened cocoa powder

3 tablespoons to 4 tablespoons maple syrup

2 tablespoons to 3 tablespoone Grand Marnier

1 teaspoon pure vanilla extract

 

Put the tofu in a fine-mesh strainer and set aside to drain for 15 minutes.

In a blender or food processor, puree the tofu until creamy, about 30 seconds.

Add the cocoa powder, 3 tablespoons of maple syrup, 2 tablespoons of Grand

Marnier, and the vanilla extract. Blend thoroughly, stopping once or twice to

scrape down the sides of the container. Taste and add more maple syrup and/or

Grand Marniier to taste, if you wish. Continue blending until the mixture is

extremely smooth.

Transfer to a well-sealed storage container or serving glasses and chill at

least 1 hour before serving, or refrigerate for up to 3 days.

 

Source:

" The New Soy Cookbook "

Yield:

" 1 1/2 cups "

 

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : This rich, velvety topping has a lovely sheen and makes an elegant

dessert when spooned over small whole strawberries. Or create a pool of the

sauce on a dessert plate and fan out perfectly ripe sliced peaches on top. The

sauce is also nice drizzled over individual portions of pound cake.

Nutr. Assoc. : 0 0 0 0 0