Pudding is something that I love, love, love. And about a month ago, fate played a large part in me trying out this recipe... I was on my way to the market, as I pulled up to a red light, I fished for my Food section of the New York Times for some last minute inspiration. Now, if I told you that I had already been craving chocolate pudding that day AND that this recipe was suddenly staring back at me, you'd call me a liar. But, I tell you, it's TRUE! So, needless to say, I picked up everything the recipe called for and in a few short hours, I was in chocolate pudding heaven. I know, I know, very dramatic, but you get the point, this made my day! My thanks to Mr. Bittman for sharing this recipe and I am happy to pass this simple, yummy, and vegan pudding along to you. So go make it, like now!
As Mr. Bittman suggests, spend less time worrying about the brand/quality of tofu (but I encourage you to look for non-GMO), and focus on the quality of the chocolate you buy. I used Ghiradelli semi-sweet chocolate chips.
Mark Bittman's Vegan Mexican Chocolate Pudding
from The New York Times, May 20, 2009.
3/4 cup sugar
3/4 cup water
1 lb. Silken tofu - look for non-GMO/organic
8 oz. good quality semi-sweet or bitter-sweet chocolate, melted* (See note below).
1 tsp vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 tsp chili powder, optional.
chocolate shavings, optional - for garnish.
In a small pot, place sugar + water and heat up until sugar is dissolved. Set aside, allow to slightly cool.
Place all ingredients in a blender or food processor, except chocolate shavings, and blend until completely smooth.
Divide among 6 ramekins and chill for at least 30 minutes. Garnish with chocolate shavings, if you like.
*Note: To melt chocolate, place a heat - proof bowl over a small pot filled with a few inches of water. Bring water to a boil and place pot over it with chocolate chips. Stirring occasionally, the chocolate will melt quickly. See photos above.