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