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.