Friday, March 26, 2010

Chocolate Pudding, but don't tell anyone it's made from tofu

Unless they're like me and think it's awesome that something so delicious could be remotely good for you. But here's the thing, a lot of people (uh like my dad or dad-in-law) would probably complain about this pudding before eating it if they knew its primary ingredient was tofu.

Better just to feed it to them, let them ooh and aah over how yummy it is, and THEN drop the tofu bomb.

Sorry parents. This is what you get for raising your children in California.

This pudding sets to a thick and silky consistency--some say it's more like mousse, but I think it's a little too dense to call it that. Creamy dark chocolate pots? Tofu pudding mousse? Vegan chocolate pudding cups? ... It doesn't matter. Just eat it. It tastes good.

Tofu Chocolate Pudding
Adapted from Alton Brown via
serves 6
I've seen this recipe done many ways, using the same ratio of chocolate chips to tofu. This happens to be Alton Brown's recipe with a few modifications: I reduced the coffee liqueur from 1/3 cup down to 3 tablespoons (everyone complained last time that the alcohol flavor was overpowering) and made individual pudding cups instead of one entire pie. If you happen to be in a pie mood, feel free to pour this filling into the pie crust of your choice.

• 2 cups good quality chocolate chips--semi-sweet or 60% cocoa, or a mix of both
• 3 tablespoons coffee liqueur
• 1 block silken tofu
• 1 teaspoon vanilla extract
• 1 tablespoon honey (Note: if you want to make this recipe 100% Vegan, replace honey with 1 tablespoon of refined sugar.)
• fresh fruit and chocolate curls for serving, optional

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.

Combine the tofu, chocolate mixture, and honey in a blender jar or food processor. Liquefy until smooth.

Pour the filling into 6 4-oz molds and refrigerate for 2 hours, or until the filling is set.


hanner said...

PUDDING!!!!!!!!!! i love pudding. YOU KNOW THIS. hahaha

Adam said...

i think its like a mousse, but thicker. and good.

Andrea said...

haha! Yes! With peanut butter kudos! I totally remember.

Andrea said...

yeah Adam--I feel like mousse is too airy though. But no matter! It's still super yum.

Liz said...

Your food always looks delicious and I like the detailed photos too, Andrea!! Yay for macro :)

chelleness said...

Sigh. Everything I've ever had with Tofu grosses me out. BUT - I think the problem has always been the consistency. Is the "tofu" consistency undetectable here?

Andrea said...

Rochelle--It's creamy like pudding or mousse. I swear there's nothing tofu-y about it. Once it gets whipped up in the blender/food processor it's super silky.

Liz--Thank you! And thank you for teaching how to use my camera more efficiently to begin with! :)

Jackie --Dewdrops3 said...

Your blog is a delight to read. Thanks for the wonderful recipes, pictures and your straight from the heart writing. I hope that you will continue to share your Mexican heritage recipes. I feel like I'm in your home when I read and then create our meals from your recipes. Not in a creepy way just in the way that it is best to experience another culture. Thanks again,
Jackie from Canada with Welsh and Trinidadian heritage...I'm a BIG foodie!

Andrea said...

Jackie--thank you so much for your kind words! It's really good to hear that you like my recipes and writing... seriously made my week! :)

I will definitely continue to post Mexican recipes. Do you have a food blog? I'd be really interested to know about food from your culture too!

Jackie Dewdrops3 said...

No, I don't blog. I'm crazy busy during the school year and can't find the time to do much more than the laundry and grocery shopping.

I tend to search the web for great recipes when I'm in the mood to try something new. I find that I cook a lot during school breaks.

I can't wait to see what you did for Easter. We had your mom's carnitas in tacos, chicken with jalapeno poppers and chili lime chicken kebabs...along with my daughter's wonderful baking (she is 13).

I'm missing Mexico.

Andrea said...

Nice! Sounds like you guys had a yummy Easter. We stuck with the traditional American stuff this time but I am going to try to find time this week to make gorditas or sopes.

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