¼ cup / 2 ounces / 60 grams water (enough to just get the sugar wet)
One 750 ml bottle Cabernet Sauvignon
Directions
Make the tofu-peanut-butter mousse: In a food processor, combine the tofu, peanut butter, agave nectar, confectioners' sugar, vanilla and salt and process until completely smooth. Fill a pastry bag with the mousse and set aside at room temperature.
Make the ganache: Place ¾ cup of the chocolate in a medium heatproof bowl. In a small saucepan set over medium-high heat, heat the soy milk until almost boiling. Pour over the chocolate and set aside for 3 minutes, then whisk until combined. Set aside at room temperature until cool.
Set a miniature muffin tin lined with miniature muffin cups alongside your work surface. In a medium saucepan set over medium heat, bring 2 inches of water to a simmer. Set a medium heatproof bowl set over the simmering water (making sure the bottom of the bowl doesn't touch the water) and add the remaining 1 cup of chocolate and melt. Spoon ½ tablespoon of melted chocolate in each of the miniature muffin cups (alternatively, use a silicone mold), tipping the tin to coat the sides. Place the tin in the refrigerator and chill until set.
Remove the cups from the tin and pipe the prepared tofu-peanut-butter filling into the cups; fill to slightly below the edge of the cup. Use a small teaspoon to smooth the top. Pour just enough of the reserved dark-chocolate-soy ganache to cover the peanut-butter filling and seal the cup. Refrigerate until ready to serve.
Make the Cabernet coulis: In a medium saucepan set over medium heat, combine the sugar and water and stir once. Heat, swirling often, until a medium-light caramel color forms, about 6 minutes.
Carefully pour the wine into the pan a little at a time until it is all added. Cook, stirring occasionally, until the coulis reaches a syrupy consistency, about 20 minutes.
Serve the peanut-butter cups with the Cabernet coulis drizzled on the side of the plate.