Recipe courtesy of Mark Bittman
Recipe courtesy of Mark Bittman
Watch how to make this recipe.
Mexican Chocolate Tofu Pudding
Getting reviews...
- Level: Easy
- Total: 40 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 293
- Total Fat
- 16 grams
- Saturated Fat
- 8 grams
- Sodium
- 3 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Sugar
- 39 grams
- Level: Easy
- Total: 40 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 293
- Total Fat
- 16 grams
- Saturated Fat
- 8 grams
- Sodium
- 3 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Sugar
- 39 grams
Ingredients
Directions
- In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly. Put the sugar mixture, tofu, chocolate, vanilla, cinnamon, and chili powder in a blender and puree until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.
