Skip to main content

Dairy Free Mexican Chocolate Pudding...

You've read it here before. I'm not much of a dessert guy. It's not that I don't like sweets, I just prefer savory foods and I have to put a lid on the calorie count somewhere. Last night however, as part of our weekly Meatless Monday dinner, Cyn made a dairy free, vegan, Mexican chocolate pudding that was pretty amazing. Once again she has managed to successfully sneak tofu into my diet - and get me to like it! If you love rich chocolaty desserts, you'll love this.

Ingredients
1 14 oz package of silken tofu
12 oz of semi sweet chocolate chips (she used Ghirardelli)
1/3 cup simple syrup (equal parts sugar and water brought to a boil)
2 tsp cocoa powder
1/2 tsp cinnamon
1 tsp chile powder

Preparation
  • Melt chocolate in a double boiler, cool
  • fold in the tofu, simple syrup, cocoa powder, cinnamon and chile powder
  • blend on high speed for 1-1 1/2 minutes (using a hand mixer may take a little longer)
  • refrigerate the mixture in a container until fully chilled and set
This recipe makes approximately 8 servings.


    Really? Could it be easier?  The texture is wonderfully smooth. The taste has a chocolate depth from the cocoa powder and the cinnamon and chile (used in a lot of Mexican chocolate recipes) give just a noticeable back note of heat. One little hint: the better chocolate you use, the better this will taste.

    Enjoy!

    JWsMadeWLuvMondays

    Comments

    1. This sounds marvelous - and so simple! I've seen a few takes on tofu chocolate pudding before, but I love the addition of the chili powder... Thanks so much for sharing...

      ReplyDelete
    2. Look amazing I saw in Javelin site!

      ReplyDelete
    3. Looks delicious and anything with chocolate, chilli and cinnamon gets my vote, tofu or no tofu ;-)

      ReplyDelete
    4. Thanks for sharing. I love the cinnamon in this. Looks great!

      ReplyDelete
    5. This sounds awesome! I seriously love a good spiced chocolate. :D You'd have to use vegan chocolate to make it dairy-free, though... Ghirardelli (and any other chocolate that isn't labeled vegan) is made with milk solids.

      ReplyDelete
      Replies
      1. Willow, you are absolutely correct. We are not vegans and in our excitement to share this yummy dessert with others, we missed that detail. As you pointed out, a vegan chocolate can be substituted to insure this dish is both vegan and dairy free.

        Thanks for reading and for pointing out the oversight.

        Delete
      2. Actually, no, Ghirardelli Semi Sweet chocolate chips contain no dairy, although they are processed in a facility that does process dairy. So unless you have an aversion to using refined sugar (bone char-processed sugar is a possibility) then yes, for all intents and purposes, this recipe IS vegan. Ghirardelli dark chocolate and white chocolate chips contain dairy, but semi sweet does NOT.

        Delete
      3. Here is a photo of the label. :)

        reciperhapsody.files.wordpress.com/2011/05/141.jpg?w=1376

        Delete
    6. Great recipe! Can I use thus pudding recipe to decorate a chocolate cake?

      ReplyDelete
    7. I don't see why not as long as the texture is right. Let me know how it turns out.

      ReplyDelete

    Post a Comment

    Popular posts from this blog

    Oven Roasting Fresh Tomatoes for Pasta Sauce

    A while back I wrote a post about using the preserved tomato sauce from 2008 that we still had in our pantry. It was the last jar of what was the best tomato crop we have grown -- to date. This weekend we picked and roasted the first batch from this year's garden with high hopes that we could match the richness of flavor from that magical year.

    I wanted to share the process, especially since it's so simple, at least up to the canning, which I won't cover here. Those of you that can know it's not really hard, just a little time consuming.

    The first step is pretty obvious, get yourself some tomatoes. We like to grow our own, but you can also buy them from a farm or farm market. Here's a little tip if you decide to buy -- offer to buy the "seconds", you know, the less than perfect tomatoes that everyone else has passed on. They can have blemishes, partial spoilage and even the occasionally bug hole. Don't worry, you're going to cut away any bad par…

    2008 was a very good year....

    ...for tomatoes in Newburgh, NY. That's where we lived then and where we grew, roasted and canned tomato sauce. We actually did that every year but there was something magical about the quart mason jars full of that 2008 vintage. Last night, as part of Meatless Monday dinner, we opened the last one.  Nearly 4 year old tomato sauce you say? Isn't that, um, dangerous? Not at all if the jars are initially prepared correctly, the canning process is carried out properly and the seal remains intact. It was both exciting and a little sad to crack open that seal, but the finished meal made it all worth it. Cynthia's original recipe was a perfect use for that special vintage.


    Herbed Crepes with Ricotta, Spinach and Chard Filling
    Ingredients (crepes) 1 cup AP flour1 cup + 2-4 tbsp liquid of your choice, could be stock, milk, beer, water or any combination thereof - I used 1 cup Better than Bouillon No Chicken and 3 tablespoons of Duck Rabbit Milk Stout beer3 large eggs2 tbsp unsalted q…

    Authentic Unbeatable Swedish Meatballs!

    Think Ikea, But 100 Times Better
    A Guest Post by Anneli from Delicieux
    I am delighted to be back here on A Reluctant Foodie doing another guest post for Al. Our last challenge (Stuffed Peppers) was such fun that we decided to do it again and this time I suggested 'Balls"!

    'Balls' was a fun choice as it gives such a large scope for experimenting - meatballs, fish balls, rice balls, chocolate balls, ice cream balls...the possibilities are endless. Not to mention the childishness of repeatedly writing 'balls'!! (and yes, I'm 36, not 3!)

    In fact, I had no trouble at all deciding which 'balls' I was going to make, it was inevitable. I am half Swedish and I was brought up in a house where certain Swedish foods were regulars at our table. I was aware of Ikea and their meatballs before the rest of the world began their love affair with them.

    My Mormor (Grandma) used to make them fresh and serve them with dollops of sweet lingon berry sauce, boiled potatoes …