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Vegan Chocolate Pudding With Cinnamon and Chile

5.0(2056)

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.

by Mark Bittman·published 2009-05-20

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Quick, Custards And Puddings, Dessert

Servings

(4–6)

Total time

10 min

Calories / serving

341 kcal

Ingredients (7)

serves

3/4 cup sugarsugar
1 pound silken tofusilken-tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted
1 teaspoon vanilla extractvanilla-extract
1 1/2 teaspoons ground cinnamoncinnamon
1/2 teaspoon chile powder, or more to taste
Chocolate shavings (optional)

Instructions (2 steps)

01In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
02Put 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.

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Rich recipe — supports nutrition-aware planning.