1. Place chocolate in food processor. Cover and process until finely chopped. 2. Add tofu, 1/4 cup brewed espresso, sugar, lemon juice, and salt. Cover and process until nearly smooth. 3. Place a piece of angelfood cake in the bottom of each of 12 shot glasses or demitasse cups, pressing lightly. 4. Drizzle about 1/2 teaspoon espresso or coffee liqueur on each cake piece in the glasses. 5. Spoon about 1 tablespoon of the tofu mixture over each cake piece in the glasses. 6. Top each with a piece of angelfood cake. 7. Spoon remaining tofu mixture over each. 8. Cover glasses with plastic wrap. 9. Chill for 30 minutes or up to 24 hours. 10. To serve, lightly sift cocoa powder mixture in glasses and top each with a chocolate-covered espresso bean. ---------------------------------------------------------------------------
Nutrition
Ingredients
