Yesterday while reading the New York Times I saw a reprint of a Mark Bittman recipe for
Mexican Chocolate Tofu Pudding. Reminicent of my favorite
Vegan Chocolate Flourless Torte as well as another favorite, Boulder Mexican chocolate ice cream, I decided to give it a try. Besides, it would be a perfect finish for the enchilada lunch I planned to make my Mom tomorrow Then I reread the recipe, I planned to use really good bittersweet chocolate which I eat right out of the bag and tofu isn't really bitter, why so much sugar? I cut the sugar and water by a third and the result was just right.
In a small pot combine:
1/2 c sugar
1/2 c water
Bring to a boil and stir until sugar is dissolved.
Place in a glass container:
8 oz bittersweet chocolate (the better the quality, the better the pudding)
Microwave for 2-3 minutes, stirring every 30 seconds, until melted. Do not overcook, chocolate will burn in the microwave!
Put the sugar water mix and chocolate a blender or the bowl of a food processor and add:
16 oz silken tofu
1 1/2 t cinnamon
1/2 t chipolte chili powder
1 t vanilla
Puree until smooth. Divide among 6 ramekins (about 4.5 oz in each) and chill for at least an hour. Before serving (or before chilling), garnish with
chocolate shavings
(A chocolate bar works, but a block of chocolate would provide longer chocolate curls.)
Reviewed 5/17/17
