Wednesday, January 26, 2011

Mexican chocolate tofu pudding

I could read Bittman all day long!

Mexican chocolate tofu pudding

* 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.
Serving Size

Time: 10 minutes, plus 30 minutes of chilling time. Yield: 4 to 6 servings.

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