Monday Night Martha: Mexican Chocolate Tofu Pudding
This isn't Bill Cosby's JELL-O pudding. Silken tofu makes the pudding creamy but also adds protein to the dessert, which is really odd when you think about it. Then there's this special zinginess thanks to the cinnamon and chili powder. This recipe is vegetarian but could even be made vegan if you purchased the right chocolate.
A word to the wise when melting the chocolate: Use a microwave. Or, if you insist on stove-topping it all the way, at least do yourself the common courtesy of making sure the pan and utensils are bone dry.
Now, not only are we occasionally inept and lazy in the kitchen, we're also cheap and didn't feel like running to the store to buy another eight ounces of chocolate. So we transferred the chocolate mush into a Pyrex cup, microwaved it for about 30 seconds, then poured in a quarter cup of milk and stirred the heck out of it. That seemed to do the trick.
Last, we poured the mix into little cups and let them cool in the fridge during dinner. If you want to get extra fancy, you can drizzle chocolate shavings on top of the ramekins right before you're going to serve the pudding.
All in all, despite our foibles in the chocolate department, this dish was easy to make and tasted surprisingly great. We'd make it again if we were having a group of friends over for a dinner party.