>> servings: 8

-- TODO reformat this
-- 13 ounces semisweet chocolate chips
-- 1/3 cup coffee liqueur
-- 1 teaspoon vanilla extract
-- 1 pound silken tofu, drained
-- 1 tablespoon honey
-- 1 (9-inch) prepared chocolate wafer crust, recipe follows
-- 1 tablespoon sugar
-- 3 ounces unsalted butter, melted and slightly cooled

Place enough water in the bottom of a 4-quart #saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.

Melt the @semisweet chocolate chips{13%oz} with the @coffee liqueur{1/3%cups} and @vanilla extract{1%tsp} in a medium #metal bowl{} set over the simmering water, stirring often with a #silicone spatula{}. Combine the @silken tofu{1%lb}, chocolate mixture and @honey{1%tbsp} in a #blender or food processor{} and spin until smooth, about 1 minute. Pour the filling into the #ramekins{8} and refrigerate for 2 hours, or until the filling sets firm.

Preheat the oven to 350 degrees F.

Bake on the middle rack of the oven about 15 minutes. Remove from the oven and cool completely.