Guittard Chocolate has a pretty blue bag out that caught my attention, 72% chocolate sweetened with coconut sugar. I’m always a bit skeptical about stuff like this, but figured if it’s good enough for Guittard, I should try it. I opened the bag a few minutes ago to make this silken tofu chocolate pudding and they are fantastic! Quite nibbleable and satisfying.
You can make these silken tofu puddings with chocolate chips or finer quality chocolate in wafer or bar form. Originally adapted from my friend Sibby’s carob mousse and my Mocha Maca Budino.
Silken Tofu Chocolate Pudding
makes 6 half-cup jars
Ingredients
- 16 ounces organic silken tofu, room temperature 365 brand
- 1 9-ounce bag bittersweet or semi-sweet chocolate chips or bar chocolate Guittard 72% with coconut sugar
- 2 tbsp almond milk, unsweetened
- 1 teaspoon vanilla extract
- ¼ teaspoon Kosher salt or sea salt
Instructions
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Using either a double boiler or simply a bowl set in a pan of simmering water, melt the chocolate chips, stirring occasionally. Remove from heat and let cool to room temperature.
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Place the tofu, melted chocolate, almond milk, vanilla, and salt in the work bowl of a food processor. Pulse to combine, then purée until smooth. Pour into individual serving ramekins or 4-ounce canning jars. Cover and refrigerate for at least 1 hour before serving.
Recipe Notes / Tips
- The sweetness of the chocolate carries this recipe, but if you would like it sweeter, add a liquid sweetener, either maple syrup or simple syrup made from cane sugar. Start with a tablespoon or two and go from there.
- I've experimented with adding gelatin and agar agar, but I don't find it necessary with chocolate, as it sets up nicely without the thickeners.
- There is a Mark Bittman recipe than uses ¾ cup simple syrup for this amount of tofu and chocolate, which seems like quite a lot to me. In the recipe comments people have mentioned using zero added sugar (that guy adds a splash of cognac which sounds like a great idea!) or reducing from ¾ to ¼ cup, so it seems like recipes like this can be modified to please every palate.)
