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 foodnetwork.com
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.