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 HaShoah, 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.
One thought on “Cinco de Mayo pudding”
Looks delicious! Never tried tofu in a dessert – I think I’ll have to try this 🙂