vegan mexican chocolate pudding
This weekend was bananas busy, It felt more like a whole week… at times strange (we saw Austra play in a cave at a bizzarro loft party, had my tea leaves read by Tasseomancy at Snowblink‘s beautiful cd re-release/psychic fair, trekked through a freak midnight snowstorm after a long rainy Saturday), educational (we took one of our favorite young ladies to the Ontario Science Center), and best of all, full of friends and much deliciousness.
Today was Kathy’s birthday and she and Stan had a bunch of us over for dinner; when we arrived we were given individual order sheets for our Bibimbap, a cute little gestured that charmed everyone and was vintage Kathy.
I was responsible for dessert for the festivities (what goes with bibimbap?) and inspired by daniella/snowblink’s fantastic recipe for mexican vegan pudding which i recently had the pleasure to taste ( but which i couldn’t get directly from here because she was too busy being a big star ; ) and I used Mark Bittman’s recipe from his New York Times Column, which I figured would be foolproof, because he’s the man. It was super easy to make, had a rich and velvety texture, and though i went a bit heavy on the chili and we had to bring out kleenex for our runny noses, it was delicious. I paired it with a red fruit salad (raspberries, strawberries and blood oranges) and a bottle of bubbly moscato to cut through the heat/richness… a hit!
Mexican Chocolate Tofu Pudding
Yields 4-6 servings
- 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).
- 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.