Mexican Chocolate Tofu Pudding

From Mark Bittman, published in the _New York Times_, May 15, 2009.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • In a small pot, combine sugar and water. Bring to a boil and cook until sugar is dissolved. Let cool for a few minutes.
  • In a blender, combine syrup, tofu, melted chocolate, vanilla, cinnamon and chili powder. Puree until completely smooth (scrape down sides of container with a rubber spatula if necessary).
  • Divide into 4-6 serving bowls and refrigerate at least 30 minutes. Garnish with chocolate shavings if desired.
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RECIPE MADE WITH LOVE BY

@DrGaellon
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@DrGaellon
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"From Mark Bittman, published in the _New York Times_, May 15, 2009."
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  1. cak30
    Excellent taste and really simple to make. I also used 2/3 cup of sugar and water it does improve the texture and I chilled it overnight before I dug in. Yum
    Reply
  2. tamarinda
    Powdered chocolate makes this even easier to make. I use ~1/2 cup Guittard Sweet Ground Chocolate. It's not cocoa, it is literally ground chocolate -- the kind you sprinkle on a latte.
    Reply
  3. lecole54
    Really delicious! The combination of chocolate, cinnamon, vanilla and a hint of chili powder (not enough to know what it is -- enough to say, "What *is* that?!") is perfection! I cut the simple syrup back to 2/3 cup each water and sugar (versus 3/4); it doesn't need to be that sweet, and improves the texture, I think.
    Reply
  4. clboll
    Excellent and incredibly easy. My 20-year-old son convinced me to try this when he saw it in the New York Times. It's a bit rich in flavor, so we usually serve it with some whipped cream.
    Reply
  5. trevadea
    really surprisingly good.
    Reply
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