Here is a secret for making quick and yummy chocolate pudding: use silken tofu.
I know soybeans don’t seem like they would make a tasty dessert but trust me, they can. Silken tofu, unlike its firmer family members, has an extremely gelatinous consistency. It can be purchased in airtight containers and will keep in your pantry unopened for up to a year. Since it is such a slimy block of protein, I don’t like it much unless I’m whipping together a quick dessert. That is where silken tofu’s talent lies, it has a gift for blending into a creamy, smooth consistency that is perfect for pudding, or even vegan cheesecake.
This evening I was in the mood for something a little more spicy and exotic than a typical chocolate pudding, so I went with a mexican hot chocolate inspired dessert with cinnamon, cayenne, and cocoa all whipped into a delicious and guilt-free pudding cup. If you are feeling extra fancy you can pour this whole batch of yumminess into a prebaked pie shell and have yourself a vegan chocolate pie. You don’t have to though, it is just as tasty devoured with a spoon, or umm, licked off of the spatula.
[box]Mexican Chocolate Pudding
Serves 4
- 3/4 cup chocolate chips
- 1 container (12 ounces) room-temperature silken tofu
- 1/2 cup warmed milk
- 1 tsp cinnamon
- 1 TB powdered cocoa
- cayenne pepper to taste
- 1 ounce finely chopped chocolate, or another 2 tablespoons chocolate chips
- Microwave chocolate chips in 30-second increments, stirring each time, until melted.
- In a food processor, puree melted chocolate with silken tofu (soft or firm), warmed milk, cocoa and spices until smooth. Force mixture through a sieve into a medium bowl, pressing with a spoon.
- Scoop mixture into four serving dishes, and refrigerate until chilled, about 30 minutes. Garnish desserts with finely chopped chocolate or chocolate chips, if desired.
Recipe adapted from Martha Stewart Recipes [/box]
