Wednesday, March 29, 2017

Vegan Mexican Chocolate Pudding

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.)

November 2022
: First Stonyfield Farm went from nonfat frozen yogurt to whole milk frozen yogurt, now they have stopped production of our go-to dessert. After failing to find a good commercially produced alternative, I've found this is a good replacement. However, since it is not a special occasion dessert,I've modified the recipe:

6 oz bittersweet chocolate

1/4 c sugar
1/4 c water

16 oz silken tofu

1 t vanilla or almond extract
Follow the original instructions. I pour the sugar water mixture into the glass measuring cup I melted the chocolate in (after putting chocolate in the food processor) to get the last of the chocolate out.

I often put in the freezer (in a covered container) to chill for an hour before eating then top with a few chocolate chunks (chips) or a few fresh or (mostly thawed) frozen raspberries.
This pudding though a tad higher in saturated fat, due to the large amount of chocolate, has no sodium or cholesterol, much less sugar (2 t per serving). and fewer calories than the frozen yogurt. 

Reviewed 5/17/17
Revised 11/21/22

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