Instructions: MAKES 1/2 CUP LACTO

Pastry chefs use velvety-smooth ganache, made from melted chocolate and cream, as a frosting and filling for cakes and cookies. The kind of chocolate used determines the sweetness and flavor of your ganache-always use a good-quality brand.

Place tofu in small bowl. (The smaller amount of tofu makes a fudgy, dark ganache; the larger amount makes more of a creamy spread.)

Melt chocolate in top of double boiler set over barely simmering (not boiling)

water. When half-melted, remove from heat and stir until creamy. With a rubber spatula, scrape melted chocolate into tofu and stir until well blended. Use immediately or cover tightly with plastic wrap and refrigerate up to 4 days.

Bring to room temperature before using.

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