Vegan Chocolate Swirl Spread (with Tofu)
Imagine you are eight years old again and sitting at your family's breakfast table. Or your grandma or your school friend. What exactly is in front of you? A bowl of muesli? Or cornflakes? A bread roll spread with butter and jam? Or bear sausage? Maybe there's a jar of white and dark spread right next to your plate? If you have this glass right before you, you know what recipe we're talking about today.
You probably know the light and dark cream from the jar under the name „chocolate swirl“ or „duo chocolate spread.“ I rarely ate it, but I remember the taste and consistency quite well: slightly firmer than Nutella and, above all, very sweet. In the original version, the cream consists mainly of sugar, fat and milk powder. When I started planning the recipe, I wanted to try to incorporate natural tofu into the recipe to make the spread much more nutritious than the original. And it actually worked really well!
For our vegan „Duo Creme,“ we used plain tofu from Taifun Tofu, which is made from 100% organic ingredients and whose soybeans come exclusively from Germany, Austria, and France. It consists of just three ingredients: soybeans, water and coagulant. It is the basis of our spread, and when blended with melted chocolate and vegan whipped cream, the result actually reminds us a little of the milk chocolate cream of yesteryear. So, if you want to go back to the breakfast table of your childhood but without any animal ingredients, let's go!
Vegan Chocolate Swirl Spread (with Tofu)
Ingredients
For the dark cream:
- 100 g (3.5 oz) vegan dark chocolate
- 85 g (3 oz) plain tofu (e.g. from Taifun Tofu)
- 70 ml (0.33 cup) vegan cream for whipping
For the light cream:
- 150 g (5.25 oz) vegan white chocolate
- 100 g(3.5 oz) plain tofu (e.g. from Taifun Tofu)
- 40 ml (3 tbsp) vegan cream for whipping
Instructions
For the dark cream, melt dark vegan chocolate over a water bath. Blend the tofu, melted chocolate, and vegan cream in a tall container or blender until smooth.
For the light cream, melt vegan white chocolate over a water bath. Blend the tofu, melted chocolate, and vegan cream in a tall container or blender until smooth.
Place both creams in a piping bag (let them chill again first if necessary) and pour into a sealable jar. Swirl to create the typical look. Store in the fridge and remove approximately 30 minutes before serving.
