Mexican Chocolate Tofu Pudding

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4 servings

1 package (12 oz.) silken tofu
2/3 cup (about 1 tablet) Abuelita Mexican chocolate, finely grated in a food processor (if you don’t have one, use a box grater)
¼ teaspoon vanilla extract

Over a double boiler, melt chocolate.  Set aside to cool slightly.  Drain the tofu and place in a blender and purée until smooth.  Slowly pour in the chocolate and vanilla extract.  Continue to blend until fully incorporated.  Cover and refrigerate for 2 hours.  Serve in small bowls/ramekins.  For added flair, use a pastry bag with a star tip to pipe the pudding into your serving dishes.  Top with fresh berries, powdered sugar, whipped topping or chocolate shavings.

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