Before I even heard of Mark Bittman, I was making this NY Times recipe for Mexican chocolate pudding. And while I spent most of today thinking about Yom HaZikaron and Israel’s fallen soldiers, Cinco de Mayo tends to better lend itself to a recipe post. Besides, I could use a chocolate pick-me-up.
MEXICAN TOFU PUDDING (from a NY Times post by Mark Bittman)
3/4 cup sugar (I only use 1/2 cup)
1 pound silken tofu (I have used regular tofu when I don’t have silken, which works but not as well.)
8 ounces high-quality bittersweet or semisweet chocolate, melted
1t vanilla extract
1/2t chili powder, or more to taste
Chocolate shavings (optional)
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. Mix ingredients except for chocolate shavings in a food processor until completely smooth. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you’re fancy, which I’m not, garnish with chocolate shavings before serving.