[RECIPE] Mexican Chocolate Pudding (with spice)

[Guest guest]

Last week New York Times food editor and columnist Mark Bittman

published a recipe for a vegetarian chocolate pudding -- it consists

solely of chocolate, silken tofu, sugar, vanilla, cinnamon, chili powder

and water. The inclusion of the chili probably qualifies it for posting

on this board. You can watch the video of Mr. Bittman preparing it on

the Times website.

 

I have made it twice. Both times I diverged slightly from his

instructions. His recipe and instructions are here:

_

Mexican Chocolate Tofu Pudding_

 

3/4 cup sugar

1 pound silken tofu

8 ounces high-quality bittersweet or semisweet chocolate melted

1 teaspoon vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon chili powder, or more to taste

Chocolate shavings (optional).

 

1. In a small pot, combine sugar with 3/4 cup water; bring to a boil and

cook until sugar is dissolved, stirring occasionally. Cool slightly.

 

2. Put all ingredients except for chocolate shavings in a blender and

purée until completely smooth, stopping machine to scrape down its sides

if necessary. Divide among 4 to 6 ramekins and chill for at least 30

minutes. If you like, garnish with chocolate shavings before serving.

 

Yield: 4 to 6 servings.

 

http://www.nytimes.com/2009/05/20/dining/20mini.html

 

The first time I made it, last week, I must have misread the recipe in

the Times -- I didn't melt the chocolate, but simply dropped the chunks

of chocolate into the blender while blending the tofu and other

ingredients. The recipe turned out fine. It just took longer, I

suppose, to purée the pudding thoroughly.

 

The chocolate I used was unsweetened Belgian baking chocolate (from

Trader Joe's).

 

The second time I made the recipe I used a little bit less chocolate in

proportion to the tofu and sugar (since my chocolate is unsweetened),

and dotted the top of the pudding with fresh raspberries in addition to

sprinkling it with chocolate shavings after pouring the pudding into the

ramekins. And the second time, I didn't bother to melt the chocolate,

either.

 

********************************************************************************\

************

" Tu causes, tu causes, c'est tout ce que tu sais faire. " ( " You talk, you talk,

that's all you know how to do " )

 

-- Leverdure, the parrot, in Raymond Queneau's novel, Zazie dans le metro (1959)

 

 

 

 

[Guest guest]

This looks really good I shall in any case be placing it in the Files

soonest. Thanks a bunch.

 

Best, Pat

 

---

http://www.vegandonelight.com/spice

http://beanvegan.blogspot.com

http://river-rambles.blogspot.com

" As long as you derive inner help and comfort from anything, keep it. " Mahatma

Gandhi.

 

 

 

 

________________________________

jrfm <alcesalcesalces

 

Tuesday, May 26, 2009 8:26:43 PM

[RECIPE] " Mexican " Chocolate Pudding (with " spice " )

 

Last week New York Times food editor and columnist Mark Bittman

published a recipe for a vegetarian chocolate pudding -- it consists

solely of chocolate, silken tofu, sugar, vanilla, cinnamon, chili powder

and water. The inclusion of the chili probably qualifies it for posting

on this board. You can watch the video of Mr. Bittman preparing it on

the Times website.

 

I have made it twice. Both times I diverged slightly from his

instructions. His recipe and instructions are here:

_

Mexican Chocolate Tofu Pudding_

 

3/4 cup sugar

1 pound silken tofu

8 ounces high-quality bittersweet or semisweet chocolate melted

1 teaspoon vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon chili powder, or more to taste

Chocolate shavings (optional).

 

1. In a small pot, combine sugar with 3/4 cup water; bring to a boil and

cook until sugar is dissolved, stirring occasionally. Cool slightly.

 

2. Put all ingredients except for chocolate shavings in a blender and

purée until completely smooth, stopping machine to scrape down its sides

if necessary. Divide among 4 to 6 ramekins and chill for at least 30

minutes. If you like, garnish with chocolate shavings before serving.

 

Yield: 4 to 6 servings.

 

http://www.nytimes.com/2009/05/20/dining/20mini.html

 

The first time I made it, last week, I must have misread the recipe in

the Times -- I didn't melt the chocolate, but simply dropped the chunks

of chocolate into the blender while blending the tofu and other

ingredients. The recipe turned out fine. It just took longer, I

suppose, to purée the pudding thoroughly.

 

The chocolate I used was unsweetened Belgian baking chocolate (from

Trader Joe's).

 

The second time I made the recipe I used a little bit less chocolate in

proportion to the tofu and sugar (since my chocolate is unsweetened),

and dotted the top of the pudding with fresh raspberries in addition to

sprinkling it with chocolate shavings after pouring the pudding into the

ramekins. And the second time, I didn't bother to melt the chocolate,

either.

 

********************************************************************************\

************

" Tu causes, tu causes, c'est tout ce que tu sais faire. " ( " You talk, you talk,

that's all you know how to do " )

 

-- Leverdure, the parrot, in Raymond Queneau's novel, Zazie dans le metro (1959)