Chocolate Tofu Pudding - Mexican - Mark Bittman

By mariannefeldman

mark bittman
http://www.nytimes.com/2009/05/20/dining/201mrex.html

Instead of chili powder try combo of cinnamon, ground ancho chili pepper & cayenne, as in Mexican Hot Chocolate Frosting

for 12 oz dark choc sub:
¾ cup unsweetened cocoa powder
⅞ cup sugar
9 tablespoons shortening

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 chili powder, or more to taste
• Chocolate shavings (optional).

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. 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.

2. Put all ingredients except for chocolate shavings in a blender and pur�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.