A creamy chocolate pudding made with tofu. It's delicious and you'll find it pleases vegans and non-vegans alike.
I really think this recipe should call for silken tofu, not firm tofu. I actually tried it at first with the firm tofu and it was waaaaaaay too gritty. I had to throw that batch out. In the end, I used 300g silken tofu, 200g Lindt 70% dark chocolate instead of chocolate chips and heated it over a double boiler, and did NOT add any water to the chocolate. I added the teensiest bit of olive oil to the chocolate to give it a bit of a richer, creamier flavour. Also, I used almond milk instead of soy milk so that it wasn't overpowered by soy flavour. I also used vanilla bean powder instead of vanilla extract, and added a couple of tablespoons of sugar to taste. It ended up being a rich, velvety chocolate mousse style desert, and it was really delicious! - 31 May 2009
easy to make for my brother's dairy-free kids. I used silken tofu-the soft one-I'm not sure why you would use the hard tofu cos the soft one blends up beautifully - just right for this kind of dish. Easy chocolate pudding...what more can I say! - 26 Mar 2009
I thought I was going to hate it. Because I tasted it when it first came out of the blender and all I could taste was the tofu. I let it chill overnight and then ate half of it the next morning because it was so good! It did remind me of mousse or even ice cream! I added a little bit more milk to it because I was having trouble mixing it in the blender. I also added a tablespoon of peanut butter and a packet of splenda and equal. I used 3/4 cup chocolate chips because I had 14oz of tofu. - 28 Jan 2004 (Review from Allrecipes USA and Canada)