Now, these puddings are made out of Tofu, so keep an open mind! This dessert is more like a mousse, incredibly soft, rich and creamy. I saw Mark Bittman make them on TV and wanted to give it a shot myself.
The first time I stuck to the recipe but I ended up not liking the combination of chocolate, cinnamon and chile, but that's just me. I prefer a pure chocolate flavor. I did like the consistency though and the simplicity of this recipe so when I made it the second time I did not add the chile and cinnamon. Instead I added a big pinch of espresso powder. This time I really loved it and my guests did too..
Mexican Chocolate Tofu Pudding
from The Minimalist
3/4 cup sugar
1 pound silken tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder, or more to taste
Chocolate shavings (optional).
1. In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
2. Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.
Yield: 4 to 6 serving