Mexican Chocolate Tofu Pudding

DrGaellon's Note:

From Mark Bittman, published in the _New York Times_, May 15, 2009.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 3/4 cup sugar
• 3/4 cup water
• 1 lb silken tofu
• 1/2 lb high-quality bittersweet chocolate or 1/2 lb semisweet chocolate, melted
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon chili powder (to taste)
• chocolate shavings (optional)

Directions:

1. In a small pot, combine sugar and water. Bring to a boil and cook until sugar is dissolved. Let cool for a few minutes.
2. In a blender, combine syrup, tofu, melted chocolate, vanilla, cinnamon and chili powder. Puree until completely smooth (scrape down sides of container with a rubber spatula if necessary).
3. Divide into 4-6 serving bowls and refrigerate at least 30 minutes. Garnish with chocolate shavings if desired.

Reviews

[cak30]

Excellent taste and really simple to make. I also used 2/3 cup of sugar and water it does improve the texture and I chilled it overnight before I dug in. Yum

[tamarinda]

Powdered chocolate makes this even easier to make. I use ~1/2 cup Guittard Sweet Ground Chocolate. It's not cocoa, it is literally ground chocolate -- the kind you sprinkle on a latte.

[L'ecole]

Really delicious! The combination of chocolate, cinnamon, vanilla and a hint of chili powder (not enough to know what it is -- enough to say, "What *is* that?!") is perfection! I cut the simple syrup back to 2/3 cup each water and sugar (versus 3/4); it doesn't need to be that sweet, and improves the texture, I think.