I recently tried a variation on the previously-posted tofu chocolate pudding recipe, based on Mark Bittman’s Mexican Chocolate Tofu Pudding. It uses simple syrup, which makes it easy to add any flavor boosters you might like. I took the opportunity to make both plain for the pudding and a batch of passion fruit syrup to try with caramelized white chocolate later. (I may also try this with maple syrup. Go Canada!)
This recipe is gluten and lactose free (vegan too, depending on your chocolate). Don’t let that deter you, the final result is rich and creamy.
Right now I’m only able to find silken tofu in Tetra Pak boxes that hold 12.3 ounces and the easily available chocolate comes in 6 ounce packages, so I tweaked the recipe to match. I also left out Bittman’s cinnamon and chili but that version’s good too.
And hark, Valentine’s Day approacheth!
If your local store has silken tofu and decent chocolate it’s hard to find a quicker, easier dessert that’s still delicious. (It’s also possible to use the pudding as pie filling with a graham cracker crust, but I haven’t tried that yet.)
* * *
Tofu Chocolate Pudding v2.0
- 1/2 cup sugar
- 1/2 cup water
- 12 oz. silken tofu, firm
- 6 oz good chocolate, dark to semisweet
- 1 teaspoon vanilla extract
- pinch of salt
- Heat sugar and water over medium heat. Cook until sugar is dissolved, stirring occasionally. Remove from heat and let cool slightly, then 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.
* * *
Read Full Post »
J.R. Johnson 
You must be logged in to post a comment.