A quick and easy recipe for Mexican-inspired dairy-free chocolate pudding.
Rich, chocolatey, and spiced with the earthy flavors of cinnamon and chile powder, this simple and satisfying treat is perfect as a Cinco de Mayo dessert or anytime you want a no-fuss make-ahead indulgence everyone will love!
The secret ingredient for this pudding and the key to its velvety texture is silken tofu.
That’s right; tofu.
And no, you won’t even know it’s in there.
Seriously.
This recipe is from a New York Times article by Mark Bittman. The way I came to try it is that after I clearly wrote “extra-firm tofu” on the grocery list for a tofu scramble I wanted to make later in the week, my sweet well-intentioned husband (who was unfamiliar with just how many varieties of tofu are out there and did not realize that, no, they are not all the same) came home with two packages of silken tofu. In his defense though, this was apparently the only kind available.
So, fine. Whatever.
Here’s the thing though, silken tofu is an ingredient that very rarely gets used around here which had me thinking, “What am I supposed to do with this?” A quick Google search turned up a gazillion recipes and this one jumped out at me because I liked the short list of ingredients I already had on hand and the minimal prep work required.
This Mexican Chocolate Pudding couldn’t be easier. 5 minutes of prep then 30 minutes to firm up in the fridge.
That’s it.
Ingredients needed for Mexican Chocolate Pudding:
3/4 cup granulated sugar
3/4 cup water
8 ounces semisweet chocolate – I use Enjoy Life semisweet mini chips
1 pound silken tofu, with liquid
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon chili powder
How to make Mexican Chocolate Pudding:
Into a small saucepan over medium-high heat, add the granulated sugar and water.
Bring to a boil and cook until sugar is dissolved, stirring frequently. Set aside.
Using the microwave, heat chocolate in 20-second intervals until melted, stirring every 20 seconds.
Into a high-speed blender, add the sugar water, melted chocolate, silken tofu, ground cinnamon, vanilla extract, and chili powder.
Blend on medium speed until the consistency is completely smooth, about 2-3 minutes.
Divide among serving dishes and chill for at least 30 minutes, until set.
Serve cold.
Cheers!
More recipes
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Spicy Green Chile and Chorizo Queso – Loaded with savory flavors of green chiles and chorizo, this hearty and easy to make dip is perfect for Cinco de Mayo or Game Day snacking!
Quick and Easy Margarita Cocktails – Is it even Cinco de Mayo without margaritas? Mix up a batch of this crowd-pleasing classic in minutes!
Mexican Chocolate Pudding
Ingredients
- 3/4 cup granulated sugar
- 3/4 cup water
- 8 ounces semisweet chocolate
- 1 pound silken tofu with liquid
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon chili powder
Instructions
- Into a small saucepan over medium-high heat, add the granulated sugar and water. Bring to a boil and cook until sugar is dissolved, stirring frequently. Set aside.
- Using the microwave, heat chocolate in 20-second intervals until melted, stirring every 20 seconds.
- Into a high-speed blender, add the sugar water, melted chocolate, silken tofu, ground cinnamon, vanilla extract, and chili powder. Blend on medium speed until the consistency is completely smooth, about 2-3 minutes.
- Divide among serving dishes and chill for at least 30 minutes, until set.
- Serve cold.
Nutrition
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