I wish I could say I discovered this recipe after a lot of trial and error, but it would be a lie. In fact, the first time I made this frosting, I wasn’t trying to make frosting at all–I was actually trying for pudding a la the New York Times recipe. You can imagine how confused I was when I ended up with a chocolate fluff that absolutely refused to resemble the silken pudding my kids were asking for. (That’s what I get for modifying a recipe!)

Still, it all worked out in the end, just not for my kids. The adults dug into this with gusto and graham crackers. One friend asked if it was icing. I said it wasn’t, but the comment sparked an idea in my head. How would it do on a cake?

I finally had a chance to try it out this weekend on some brownies and I was blown away. Despite being a simple two ingredients and coming together in less than five minutes, this icing was by far the best chocolate icing I’ve ever made, vegan or not.

With how simple it is, I imagine it can be reworked into a variety of flavors to complement whatever you’re looking to have covered in chocolate fluffy goodness. Or, you can do what I did and serve it as is with graham crackers.

• 10 oz vegan chocolate chips
• 12 oz silken tofu

1. Melt chocolate chips in a microwave safe bowl or in a double boiler.
2. Process tofu in a food processor until smooth.
3. Fold processed tofu into melted chocolate.

Notes

I use Enjoy Life Semi-Sweet Mini Chocolate Chips and Mori Nu Silken Tofu for this. I’ve used both the extra firm and the soft tofu from this brand and it yielded the same results.

I don’t press the tofu before blending.