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CHOCOLATE-GRAND
MARINIER SAUCE
1
1/2 cups (10 ounces) silken soft tofu
1/4 cup best-quality unsweetened cocoa powder
3 to 4 tablespoons maple syrup
2 to 3 tablespoons Grand Marinier
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, purée
the tofu until creamy, about 30 seconds.
Add the cocoa powder, 3 tablespoons of maple
syrup, 2 tablespoons of Grand Marinier,
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 Marinier 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.
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