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  • 7 ounces semisweet chocolate, melted and slightly cool
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa
  • 2/3 cup low-fat sour cream
  • 1 (12-ounce) box soft silken tofu
  • 1 tablespoon vanilla extract
  • 1/3 cup egg substitute
  • 1/8 teaspoon salt
  • 12 graham-cracker tart shells
  • Whipped cream (optional)
  • Bittersweet chocolate curls (optional)


  1. Combine chocolate, sugar, cocoa, sour cream, tofu, vanilla, egg substitute and salt in a food processor. Pulse until completely smooth, pausing to scrape down sides of processor. Spoon into tart shells.
  2. Cover with waxed paper, then tightly with plastic wrap. Chill at least 4 hours, preferably overnight.
  3. Top with whipped cream and chocolate curls if using.
Recipe by Crescent Dragonwagon.

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The recipe was originally published as No-Cook Chocolate Silk Tarts on

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