Thursday, August 20, 2009

Mexican Chocolate Pudding — Olé!

This recipe popped into my iGoogle reader one morning, and it was difficult not to rush home to make it. It arrived in my favorite recipe feed from Mark Bittman (also @bittman on Twitter).

In this instance, he was playing with tofu. Yes, there is one pound of tofu in this dessert. I PINKIE SWEAR nobody will ever notice. And with tofu and chocolate as main ingredients, I think a strong argument can be made that this deliciousness actually is good for you.

Fair warning: Do not make this luscious dessert when you have a bunch of vultures friends visiting or your bowl will look just like mine:

Here's what it looks like when Mark makes it (with chocolate shavings, of course—Photo courtesy of The New York Times):

Equipment needed:

  • Large mixing bowl
  • Blender, whisk or spoon (even a fork would work)

  • Ingredients:

  • 3/4 cup sugar
  • 1 pound tofu (silk, I used organic firm, but soft would work better probably)
  • 8 ounces chocolate, melted
  • 1 teaspoon vanilla (I added a touch more)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon chili powder (play with this - I use 1 teaspoon, but it's to taste)

  • What to do:
    Mix everything in a blender (or whipping it by hand also works).

    This is a very (very!) rich dessert, so it will go a long way. But I have yet to have leftovers.

    Did you play with this recipe? Make any fun alterations? Leave a comment and share with us!


    1. WOW (impressed look). Your dessert looks so yummy.

      Here I bought a sauce pack for Sauce for Mapo Tofu so as to skip all the seasonings! and i will try this friday after work.

    2. Made this over the long weekend; promptly ate it all up. Loved the little spicy kick. (The kids prefer chocolate cayenne-free, but what do they know?)