Prep 5 mins
Cook 8 mins
This recipe from the *Chocolate Recipes* section of www.101cookbooks.com (Exploring Cookbooks, 1 Recipe at a Time) got rave reviews & variations were also noted there. Per Heidi (the site mgr), "Don't tell anyone, but this recipe is very easy-to-make. Oh, & it's dairy-free. Shhhh, it's also vegan, but don't tell the non-vegans." *PLS NOTE Kid Friendly Option* at the end of the prep steps. *Enjoy* !
- 1⁄2 cup chocolate soymilk
- 1 (9 ounce) bag semisweet vegan chocolate chips (Tropical Source or Sunspire Brand suggested)
- 12 ounces silken tofu
- 1⁄4 cup Amaretto
- 1⁄4 teaspoon almond extract
- Pour chocolate soy milk into a sml pot & bring to a simmer. Remove from heat & let cool while you melt the choc chips.
- Melt choc chips in a double boiler - or if you're like me & don't own a double-boiler, make 1 using a sml saucepan set under a big mixing bowl. Put 1-2 in of water in the sml saucepan & bring barely to a simmer. Place the mixing bowl w/choc chips on top of the saucepan & let the heat come up to gently warm the chips while you stir occ till they are completely melted. Remove from heat.
- Add soy milk & silken tofu to the melted choc chips. Process w/an immersion blender till completely smooth. Stir in the Amaretto & almond extract.
- Chill in the big bowl (or in individual serving dishes) for at least 1 1/2 hrs (the longer, the better). The pudding will set up nicely as it cools.
- KID-FRIENDLY OPTION: To make the recipe entirely kid-friendly, omit Amaretto & sub an = amt of choc soy milk, so you'd use 3/4 cup soy milk total. :-).
Very good! Easy to make too. I used 3 bars of 'Endangered Species" dark 72% Chocolate. I ended up also using 1 packet of stevia because it was not sweet enough. Extremely rich and naughty ; )
I forgot to review this, although I have made this several times now....twissis, you should of yelled at me! OMGosh, we loved, loved, this tender, chocolate, smooth as a angels wings, lush dessert. I kept eating and eating this....Bryan (my vegan son) had to practically grab this away from me. I used Light soymilk, (we love the taste) and Scharffen Berger Chocolate Covered Cacao Nibs (semi-sweet dark chocolate) and soft silkened Nor-Soy mixed with vanilla extract (didn't have almond) and oh my, oh my, oh my. Dennis (who is NOT vegan) could not tell the difference, and ate this mousse sitting happily in his chair by the woodstove. I added Soy Whip to the topping of Bryan's and regular "Cool Whip" for Dennis. Truly wonderful chocolate treat. Instead of an immersion blender, I used my food processor as this really blended the tofu and chocolate up beautifully. Thank you so much twissis, this is a dessert beholded to a King/ or Queen-who I suspect (the Queen) should always be allowed the first bite.