Name: Vegan Chocolate Pudding With Cinnamon and Chile
Total time: 10 min
Ingredients: 3/4 cup sugar; 1 pound silken tofu; 8 ounces high-quality bittersweet or semisweet chocolate, melted; 1 teaspoon vanilla extract; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon chile powder, or more to taste; Chocolate shavings (optional)

This winner of a pudding, made with silken tofu, takes about as much time to make as hot chocolate. And in fact the combination of cinnamon, chile and chocolate recalls Mexican hot chocolate. Use the highest quality chocolate — semisweet or bittersweet, please — you can lay your hands on. After all, it's the flavor of the chocolate, not the flavor of the tofu, that will dominate. The texture is almost unbelievably good.

Vegan Chocolate Pudding With Cinnamon and Chile

sugar

silken tofu

vanilla extract

cinnamon

chile powder,

Chocolate shavings (optional)

In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.

Vegan Chocolate Pudding With Cinnamon and Chile

Total: 10 minutes

Servings: 5

Author : Mark Bittman

Ingredients

Instructions

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