Budino. Don’t the Italians have great words for just about everything? I added a shot of espresso to my past tofu mousse creations (riffing on Carob Mousse and Chocolate Mousse with Maca and Tofu), and decided it was worthy of a name upgrade, so meet Mocha Maca Budino. (Of course, the ultimate chocolate budino is Chocolate Pots de Crème, but save that for when you have some really nice milk and cream and want to indulge.)
- 12 ounces silken tofu (I like Morinaga brand in the non-refrigerator, shelf-stable packaging)
- 8 ounces bittersweet chocolate wafers, or a bar chopped coarsely (I like E. Guittard, semi sweet wafers)
- 2 tablespoons maca powder (I like Navitas brand Maca Powder)
- 1 shot espresso, approx. 1/4 cup, cooled to room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt or kosher salt
- Melt the chocolate in a bowl set in a pan of simmering water, or place the chocolate in the top pan of a double boiler. Stir occasionally until the chocolate is completely melted, then remove the chocolate bowl from the water bath. Let cool to room temperature then whisk in the maca powder.
- Place the tofu, chocolate + maca, vanilla and salt in the workbowl of a food processor. Pulse to combine, then with the motor running, drizzle in the cooled espresso and purée until smooth. Pour into individual serving ramekins, cover with plastic wrap and refrigerate for at least 1 hour before serving.