real life test kitchen: mark bittman’s mexican chocolate tofu pudding
I can’t believe it’s tofu! I bet you won’t, either — this “pudding” is so silky smooth and creamy you (and your guests) will have no idea that there’s NOT a gallon of cream and a dozen eggs in it. It comes together in 10 minutes with a mere six ingredients, and best of all, the flavor is intoxicating: rich, floral dark chocolate (it’s best not to skimp with this recipe) with a healthy dose of heat from cinnamon and chili powder. As someone who has been recently diagnosed with egg and dairy allergies, rediscovering this recipe was like finding a great big, spicy, chocolate hug from Bittman himself. My mind is awash with possibilities with this recipe: a filling for a mocha cake? Oh yeah! Layered with almond cookies? Divine! Or how about changing the flavors up a bit: a little ground ginger and lemon peel, perhaps? Click here for the recipe! — Megan B.
yes! last year, instead of making a cake for my b-day, i used this pudding to stuff popovers–worked reasonably well, esp. w/ a drizzle of dark choc on top. this recipe makes an unusually dark, rich pudding.
One note of caution. If you’re a Vegan, lactose intolerant, have egg and/or dairy allergies, you should be using Vegan chocolate chips. This is because non-Vegan chocolate usually contains dairy of some kind.
Since I’m a Vegan and am lactose intolerant I would adapt this to use cocoa.