[recipe] tofu choco pudding
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 (i just realized i never put in the vanilla, cinnamon or chili powder. it was still SUPER TASTY.)
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. 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.
FOR many people tofu has become a staple in their diets, and rightly so. Though it is made from soy milk in roughly the same way cheese is made from mammal milk (a curdling agent is added, and it’s drained of excess water), tofu doesn’t take nearly as many forms as cheese. But neither is it solely the stuff of stir-fries.
For example, I can almost guarantee you will be impressed by this dessert, a pudding that takes about as much time to make as hot chocolate. But there are a few qualifiers. Without chocolate, the flavor is unimpressive; it tastes like sweetened tofu. Add chocolate and a few Mexican spices, however, and you have a real winner. And certainly no one I’ve fed it to had any inkling that it was dairy free.
The texture of the pudding, which must be made with silken tofu, is almost unbelievably good. The silken tofu packed in aseptic boxes yields a slightly better texture than that packed in tubs. I have no doubt that if you make your own tofu, or buy it from an artisan, you could improve the texture even further.
More important than which brand of tofu you buy is the brand of chocolate. Without mentioning names, let me just suggest that you use the highest quality chocolate - semisweet or bittersweet, please - you can lay your hands on. After all, it’s the flavor of the chocolate, not of the tofu, that will dominate.
here and here
3/4 cup sugar
1 pound silken tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted
1 teaspoon vanilla extract (i just realized i never put in the vanilla, cinnamon or chili powder. it was still SUPER TASTY.)
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. 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.
FOR many people tofu has become a staple in their diets, and rightly so. Though it is made from soy milk in roughly the same way cheese is made from mammal milk (a curdling agent is added, and it’s drained of excess water), tofu doesn’t take nearly as many forms as cheese. But neither is it solely the stuff of stir-fries.
For example, I can almost guarantee you will be impressed by this dessert, a pudding that takes about as much time to make as hot chocolate. But there are a few qualifiers. Without chocolate, the flavor is unimpressive; it tastes like sweetened tofu. Add chocolate and a few Mexican spices, however, and you have a real winner. And certainly no one I’ve fed it to had any inkling that it was dairy free.
The texture of the pudding, which must be made with silken tofu, is almost unbelievably good. The silken tofu packed in aseptic boxes yields a slightly better texture than that packed in tubs. I have no doubt that if you make your own tofu, or buy it from an artisan, you could improve the texture even further.
More important than which brand of tofu you buy is the brand of chocolate. Without mentioning names, let me just suggest that you use the highest quality chocolate - semisweet or bittersweet, please - you can lay your hands on. After all, it’s the flavor of the chocolate, not of the tofu, that will dominate.
here and here