Ingredients

• 350g firm silken tofu (Note: It's important to find the "firm" silken tofu rather than the regular or soft ones! We haven't tried it with regular tofu instead of silken tofu but my guess is that the texture of the silken tofu would be much nicer as icing.)
• ~20g cocoa powder
• ~150g couverture chocolate specific for baking and melting (either dark or plant-milk ones would work, or a combination works well, too!)
• ~40 ml plant milk
• 1 tsp coffee or vanilla extract We find that the coffee extract really helps to bring out the flavour of chocolate and completely hides any trace of taste of tofu so would highly recommend that if you could find it. You wouldn't taste the coffee at all.

Note: You can probably also add sugar if you prefer it sweeter. Our version feels sweet enough with chocolate cake for us, and it's not bitter at all!

Instructions

• Pat dry tofu with a towel and put it in the blender
• Add ~40ml of plant milk to the chocolate couverture in a separate bowl and carefully melt it without burning it. Use a microwave to carefully heat the chocolate for few seconds and mix it each time until it melts. Or use the Bain Marie technique to avoid burning the chocolate.
• Mix all ingredients in the blender until smooth.
• Cool it in the fridge for 30 minutes or so before applying it to your cake.