• 2 Tablespoons of Cocoa
• 1 Teaspoons of Gelatin
• 10 oz. of Silken Tofu
• 1 Tablespoon of Brandy
• 2 Egg whites
• ¼ cup of Caster Sugar
Stir the cocoa with ¼ cup of hot water until dissolved. Sprinkle the gelatin in an even layer onto 1 tablespoon of water in a small bowl and leave until texture is spongy. Bring a small pan of water to a boil, remove from the heat and place the bowl into the pan; the water should fill half of the bowl. Stir the gelatin until dissolved, drain the tofu and place in blender. Add the cocoa mixture and brandy and blend until smooth, scraping down the sides. Transfer to a bowl and stir in the gelatin mixture. Whisk the egg whites in a clean dry bowl, until soft peaks form. Gradually add the sugar, beating well between each addition, until stiff and glossy peaks form. Fold into the chocolate mixture and spoon into 6 ½ cup dishes. Refrigerate for several hours, or until set.
