Chocolate Tofu Pudding

I was feeling kind of fancy. So I made three kinds of Chocolate Tofu Pudding--one with ginger, one with mint, and one with coconut. While this pudding is amazing by itself, I felt like trying something new. Out of the three new varieties, the coconut was definitely my favorite. I can also see a salted caramel version...a nutella version...a Mexican chocolate version...the possibilities are endless! The basic recipe is below, along with a whole bunch of suggestions for different flavors!



This recipe is so fun because it's just four ingredients (one of which is tofu) that turn into absolute yumminess. Don't be scared by the thought of tofu in your dessert--once you add that chocolate goodness, you can't even tell. Plus it gives the pudding a smooth and rich consistency--and isn't that what we're all looking for in a dessert? (If you said no, you're officially off my friend list. Just kidding! But please make this pudding!)    

 Just in case any of you don't know how to make a double boiler (which is the best way to melt chocolate and your best bet for not burning it), here's a little tutorial. You'll need a large pot filled with water a quarter of the way up the sides... 

 And a slightly smaller pot to place in it.

The bottom of the smaller pot should be resting on the water below. Make sure the water simmers and doesn't boil, because it may get into your melting chocolate and make you really sad. Don't let it happen!

Ahhh...just the sight of melting chocolate always makes me feel better. And the rest of the recipe is a breeze. Throw it all in the blender and let the magic happen!

You'll end up with a luxurious, tasty beyond belief chocolate pudding! Or, in my case, three: from left to right we have coconut, ginger, and mint. YUM!


Chocolate Tofu Pudding
Adapted from The New York Times

• 3/4 cup sugar
• 1 lb silken tofu (one container is fine)
• 8 oz bittersweet or semisweet chocolate, melted
• 1 tsp vanilla extract

1. Make a simple syrup by combining the sugar with 3/4 cup water in a small pot. Bring to a boil. Cook until the sugar is dissolved. 
2. Blend simple syrup, tofu, chocolate, and vanilla extract until completely smooth. Chill in 4-6 small bowls or one large bowl for at least one hour. Top with fresh raspberries.

Ginger: Add a 1" piece of peeled and minced ginger root when making the simple syrup. Strain out solids. Proceed with step 2. Top with chopped candied ginger.

Mint: Add 8 roughly torn mint leaves when making the simple syrup. Strain out solids. Proceed with step 2. Top with a mint leaf (or chopped peppermint patties if you have 'em!).

Coconut: Use half of the simple syrup. Replace the other half with coconut milk. Top with sweetened shredded coconut.

Salted Caramel: Omit the simple syrup. Use 3/4 of this caramel sauce--it's 3 ingredients (butter, sugar, and heavy whipping cream) and will come together in about 10 minutes. Proceed with step 2. Top with a sprinkling of sea salt.

Nutella: Use half of the simple syrup. Replace the other half with Nutella. Top with roughly chopped toasted hazelnuts.

Mexican Chocolate: During step 2, add 1 1/2 tsp cinnamon and 1/2 to 1 tsp of chili powder (to taste).  

Peanut Butter: Use half of the simple syrup. Replace the other half with smooth peanut butter. Top with roughly chopped toasted peanuts and a little sea salt.

Pistachio: During step 2, add 1/4 tsp of pistachio extract. Top with roughly chopped pistachios and a little sea salt.

Let me know if you try any of these!