With the cool and wet weather I have been hankering for some comfort food. One of my all time favourites is chocolate pudding. Today I tried my hand at an 'intriguing' variation on the old standby!
"and it has tofu -- go figure" .
Sounds weird. But, trust me. You won't regret it!
Mexican Chocolate Tofu Pudding
By MARK BITTMAN
Published: May 15, 2009
Time: 10 minutes, plus 30 minutes’ chilling
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 servings.
Click here to watch Mark Bittman make this amazing pudding!
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