By MARK BITTMAN

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.
3. 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.

tags: vegetarian, can be vegan/pareve depending on the chocolate

source: http://www.nytimes.com/2009/05/20/dining/201mrex.html?_r=2&ref=dining