recipes:dessert:mexican_chocolate_tofu_pudding
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).
- 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.
- 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.
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
recipes/dessert/mexican_chocolate_tofu_pudding.txt · Last modified: 2017/12/19 19:42 by admin