Tiramisu Shots

Ingredients

• 1  ounce dark or bittersweet chocolate, chopped
• 1  12.3-ounce package firm silken tofu, drained
• 1/4  cup brewed espresso, cooled
• 1/4  cup sugar
• 1  teaspoon lemon juice
• 1/8  teaspoon salt
• 24  1 1/2- to 2-inch pieces purchased angel food cake (about 1/2 of a 7-inch cake)
• 2  tablespoons brewed espresso, cooled, or coffee-flavored liqueur
•   Unsweetened cocoa powder
• 12  chocolate-covered espresso beans

Directions

Place chocolate in a food processor. Cover and process until finely chopped. Add tofu, 1/4 cup espresso, sugar, lemon juice, and salt. Cover and process until nearly smooth.

Place a cake piece in the bottom of each of 12 shot glasses or demitasse cups, pressing lightly. Drizzle each with about 1/2 teaspoon espresso or liqueur. Spoon about 1 tablespoon of the tofu mixture over each cake piece in the glasses. Top each with remaining cake pieces. Spoon remaining tofu mixture over each.

Place glasses on a tray. Cover with plastic wrap. Chill for 30 minutes or up to 24 hours.

To serve, lightly sift cocoa powder over mixture in glasses and top each with an espresso bean.