Bittman calls this “Mexican Chocolate Tofu Pudding,” but as the only thing really qualifying it as “Mexican” is the combination of spices, I prefer to think of it as a pudding with attitude — feisty with an unabashed kick, but sophisticated enough to serve anywhere, anytime. It hits your tongue with smoky sweetness, inviting the same kind of “ooh la la” as crossing paths with a steamy broad (or your preferred equivalent) does. This pudding insinuates heat without actually being spicy, and has a light soft texture more akin to mousse than custard. I might try whipping and folding in a few egg whites next time to up the ante. Top with a brittle shard, wafer, or thin crisp for dressed-up dessert, or plop down on the couch with a spoon and dig in. This is not the JELL-O pudding of your youth, but beware: it’s equally satisfying and just as addictive.
Chocolate tofu pudding with attitude
Adapted from Mark Bittman’s recipe
— Serves 4-6 —
3/4 cup white sugar
1 lb box of silken tofu
1/2 cup 70% pure ground chocolate (NOT cocoa powder — alternatively, you can use 8 oz. of your best chocolate)
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp Mexican chili powder
1. In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Add chocolate, vanilla, and spices and stir to combine. Allow mixture to cool.
2. Roughly chop tofu and place all ingredients in a blender; puree until desired consistency is achieved. Chill for at least two hours before serving.