Mexican Chocolate Tofu Pudding

The first time I made this chocolate pudding, the Engineer and I both agreed that it was delicious, but that it didn’t taste enough like chocolate. I ended up making it again and doubling the amount of chocolate in it, and I think we have a winner! Since this adds up to one pound (!) of chocolate, I’d advise you to go with the best quality you can find. I used Ghiradelli semi-sweet chocolate, but I’d consider something richer next time.

¾ cup sugar
¾ cup water
1 lb. silken tofu (take it out of the fridge early)
16 oz. high-quality bittersweet or semisweet chocolate, melted
1 tsp. vanilla extract
1 ½ tsp. ground cinnamon
½ tsp. chili powder, or to taste (I used only a pinch)
chocolate shavings (optional).

In a small pot, combine sugar with 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. (If your tofu is too cold, the chocolate might seize up, so it’s important to take it out of the fridge early.) Divide among 4 to 6 bowls or ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.