Confession: I am removing my previous (bad) review of this recipe because I realized that I made the mistake of using regular, and not silken tofu. A friend with lots of vegan cooking experience queued me into my mistake. I will make the recipe soon using silken tofu and post a new review. In the meantime, please re-watch some great videos from Kitchen 4B (Jill Santopietro is so cute!).
Mexican Chocolate Tofu Pudding
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)
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 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.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment