===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 04-24-08 (35 19)             Number: 396
From: QUASAR #26 @9703*2           Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: For the chocoholic with a      Conf: (37) Home Cooki
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Try this wheatless, eggless, milkless... from The Allergy Cookbook by Ruth R
Shattuck:

Tofu Pudding Base
12-oz cake tofu
1/2-1 t plain gelatin
1 T water or juice
Prepare pressed tofu in a blender or food processor with steel blade and blend
until smooth and creamy.  Set aside.  Dissolve gelatin in water or juice.  Let
stand 5 minutes.  Warm over low heat until gelatin is dissolved.  Stir a small
amount of the tofu into gelatin and mix, then add to remaining tofu and blend
completely.  This is your base.

Coco Pudding
tofu base
1/2 cup cocoa
1-2 t vanilla or 1/4-1/2 t mint extract
1/4 c hot water
2 T honey or to taste
Mix cocoa and water.  Heat to thicken.  Add extract.  Stir into prepared creamy
tofu.  Add honey, and adjust flavors to taste.

2 oz semisweet chocolate may be substituted for cocoa powder.

Mocha Poached Pears
1/2 c honey
2 T ground semisweet chocolate
2 t regular or decaffeinated instant coffee
1 stick cinnamon, about 2 inches long
2 whole cloves
1-1/2 cups water
6 large firm D'Anjou, Bosc or Bartlett pears
1 t arrowroot (opt)

Combine first 6 ingredients in large pan.  Bring to boil.  Remove core from
blossom end of pears, leaving stem in place, and peel.  Put pears gently into
boiling syrup, reduce heat, cover, and let cook until pears pierce easily with
a fork, about 10-20 minutes depending on the ripeness of the pears.  Turn pears
in syrup as they cook if syrup does not cover them.  When cooked, remove pears
gentrly to individual serving dishes.  If the syrup seems too thin, let it cook
down or thicken it with arrowroot.  Pour the syrup over the pears.  Serve at
room temperature or cold.

Cocoa can be substituted for the semisweet chocolate, and 2 t cornstarch for
the arrowroot.
