Break the chocolate into pieces. Place in the upper pan of a double saucepan or in a heatproof bowl set over a pot of barely simmering water. If you use a bowl, make sure the bottom does not touch the surface of the water below. Cover. Stir the chocolate often as it melts. This will take about 10-15 minutes depending on the thickness of the chocolate block.
While the chocolate is melting, combine the sugar and the hot espresso in a blender. Blend until the sugar is dissolved and the liquid is a light caramel color. Cool slightly.
Once the chocolate has melted, add it to the coffee mixture in the blender vase. Use a spatula to get it all out. Add the tofu. Puree until completely smooth, stopping the machine to scrape down the sides as needed. Divide the pudding among 8 x 3oz ramekins. Chill for at least 30 minutes before serving. Garnish with creme fraiche.
Ann's tips:
- If espresso is not available at home, dissolve 2 teaspoons of instant coffee in 1 cup of hot water, or brew an extra strong cup of coffee using your preferred method.
- If you can’t find medium-firm tofu, use 4 ounces silken tofu and 8 ounces firm tofu. (use all sliken tofu, and the texture will be soft like pudding, use extra firm and it will set too hard)
- This dessert is very rich. If feeding a crowd, use 2-ounce ramekins for 12-16 servings.