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Posts Tagged ‘chocolate pudding recipe’

I’ll go back and update the main pudding page once I’m sure I’m done, but the experimentation continues!

This latest version worked out well, so here’s the recipe.

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Mocha Tofu Pudding

  • 1/3 C. sugar
  • 1/2 C. strong coffee
  • 349g / 12 oz. silken tofu, firm
  • 170g / 6 oz dark chocolate
  • 1 t. vanilla extract
  • pinch of salt
  1. Stir sugar and coffee over medium heat just until sugar is dissolved. Remove from heat and let cool slightly, then add chocolate and stir until melted and smooth.
  2. Blend all ingredients together until smooth, scraping down the sides as necessary. Chill for at least 30 minutes, although longer gives a denser texture and reduces the tofu flavor.

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You may be tired of hearing about chocolate tofu pudding, and honestly, I’m a little sick of making it. But! I didn’t go through another five batches of the stuff not to document the results, so here we go.

In the end, I tested five different versions of this chocolate pudding: caramelized white, orange caramelized white, milk, maple milk, and dark.

Pudding flight. Because that’s how I roll.

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Hang on, you may say, you made five batches and each batch made five pudding cups?

That’s right.

That’s hmm, let me think, a *lot* of freaking pudding!

You aren’t wrong. The good news is that it turns out that this pudding freezes quite well. My initial research discouraged freezing, and it’s true that regular tofu undergoes a fairly dramatic texture change when frozen and then thawed. It’s a great way to make a ground meat substitute, but I wasn’t sure what would happen to the creamy texture of the pudding. Fortunately, the silken tofu had no trouble with the temperature change and after defrosting a few hours in the fridge I couldn’t tell it had been frozen.

My favorite variant changes depending on my mood. The orange white has a really good citrus flavor, but there’s something about the acidity that keeps the tofu taste more front and center. I like it anyway, but Mr. Man liked this one least. He wouldn’t eat it straight from the blender but after two days actually liked it. Surprisingly, after a concerted lobbying for the milk chocolate option, his favorite is the dark chocolate. (Also, caramelized white chocolate straight from the spoon.)

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Chocolate Tofu Pudding: The Recipes*

Ingredients vary slightly but the method is the same for all.

Instructions

  • Caramelize any chocolate that may need caramelizing.
  • Heat sugar and water or syrup over medium-low heat. Cook until sugar is dissolved, stirring occasionally. Remove from heat and let cool slightly, then stir in any additional liquid, add chocolate and stir until melted and smooth.
  • Blend all ingredients together until smooth, scraping down the sides as necessary. Chill for at least 30 minutes, although longer gives a denser texture. Serve straight, or with fresh fruit and whipped cream.
  • Serves four. Or two. Or one. You’ll find no judgment here.

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Additional Notes: 

Chocolate, flavor and related characteristics

  • the dark chocolate option was much thicker than the other variants, especially after chilling.
  • chocolate quality is front and center with all versions of this recipe, but even more so with the white chocolate
  • I still want to try mocha, with half syrup and half coffee, but that will have to wait. I’m out of tofu. Again.

Tofu, obviousness of

  • firm and extra firm tofu both worked well, no discernible difference in the end result.
  • the tofu flavor was more obvious with the lighter chocolate versions, but mellowed after a day or two

Sweetness, excess of

  • replacing the simple syrup with maple syrup worked structurally, but wasn’t my favorite. The end result was both more sweet and less maple-flavored than I’d like, and it seemed like waste of good Canadian tree juice. That said, I still want to try it topped with a bit of crumbled bacon.
  • cutting back even more on the sugar would be possible, particularly with the already sweetened lighter chocolates.

Melding, which is what I’m calling time spent in the fridge for the pudding to think about what it wants from life

  • given two days in the fridge for flavors to develop, the white chocolate versions had very different flavors, and all varieties gained more depth and complexity. 

And that, folks, is all I have to say about this pudding.**

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* Because I scribble notes on scraps of paper and then forget where I put them.

** For now. There’s still mocha to try, and peanut butter, and raspberry basil white, and…

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Photo by Adam Bartoszewicz on Unsplash

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I was pleased to see Mary Robinette Kowal’s recent recipe for dairy-free faux parmesan and thought I’d chime in. As a recently-discovered lactose intolerant, I’ve spent more time than I’d like looking for lactose-free recipes. Sure, you can take pills but isn’t it nicer not to? Instead of timing your medication precisely and watching the clock to make sure you haven’t over-eaten your lactase welcome, or realizing too late that you’ve forgotten your pills, avoid the problem in the first place.

Lactose-free options also make life easier for hosts. I still wince at a dinner party we gave in my pre-intolerance days, where a guest who accepted the invitation with a breezy “Oh, no, I can eat anything,” looked at her cream soup and asked if I had anything without lactose. Whoops.

This modified version of Mark Bittman’s Mexican chocolate pudding recipe is rich and creamy, flour-less and lactose free. This isn’t one of those good in an “I-have-to-eat-this-way” recipes, it’s just good.

If you’re avoiding soy this isn’t the dessert for you, but otherwise I recommend it without reservation. It is fast, easy and delicious.

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Tofu Chocolate Pudding
3/4 cup brown sugar
1 pound silken tofu*
8 ounces semisweet chocolate, melted**
1 teaspoon vanilla extract
pinch of salt

1. Heat sugar with 3/4 cup water over medium heat. Cook until sugar is dissolved, stirring occasionally. Remove from heat and let cool slightly while the chocolate melts.

2. Put all ingredients in a blender and purée until smooth. You may need to stop and scrape down the sides to combine everything completely. Chill for at least 30 minutes, although longer gives a denser final pudding.

Garnish with raspberries and fresh mint or eat directly from the container with a spoon, your choice. Serves 4 to 6. Or one very hungry writer.

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Recipe notes:
* My grocery stores carry tofu in Tetra Pak boxes or water packed, but the important point is to find the silken variety. If you can only find 12oz boxes, I recommend getting two and increasing the recipe 1.5 times.
** Double boil if you like but I have good luck melting chocolate in my microwave at 20-30% power. I do this much chocolate ~three minutes at a time, stirring in between zaps. The chocolate taste is dominant so better is… better. While Valrhona is sure to be delicious I’ve had very good luck with a short ingredient list generic chocolate from my local grocery, so don’t feel constrained by the tyranny of premium labels. Look for one without added milk ingredients and off you go.

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A final comment on lactose: I was surprised to find that a lot of the foods I thought were off-limits actually contain very little lactose. Imagine my joy to find that brie and many other aged or fermented cheeses are essentially lactose free, not to mention butter and long-fermented yogurt. Find your own comfort level, of course, but that was a game changer for me. A quick crib for cheese is to check the nutritional information chart on the label. Grocery chain Wegman’s put out a post on this, and also lists other cheeses with low lactose levels:

An easy way to check for lactose in cheese is to look at the Nutrition Facts under “Sugar” Since the sugar in cheese is lactose, you can easily see how much lactose the cheese contains. If the sugar is listed as zero, then the cheese contains no more than half a gram of lactose per ounce. Compare to 12 grams of lactose in an 8 ounce glass of milk.

Enjoy!

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