This recipe is a perfect example of perseverance. Yup, you’ve got a serious story coming your way people. Ready? Eversince I was a child, I’ve always been very very impatient, and if something didn’t work out the first time around, I would get nervous and give up. Once we were at the beach and I had lost a ring (or was it an earring? or my mom’s earring? is it really relevant? I can keep searching my mind) in the sand, of course I just wanted to give up but my mom kept looking and eventually found it. She then proceeded to give me one of her very few life lessons –about perseverance. For some reason it stuck with me, and to this day, whenever I’m close to giving up, I think of that day at the beach.
I don’t know that a lot of food bloggers want to brag about their kitchen failures, but this is one of them. I set out to make those scrumptious-looking puddings on a sunny afternoon (have you noticed how my stories are always sunny?), but then things went wrong, very wrong, and I ended up with a liquid chocolate sauce that was a million miles from what I had hoped for. I had actually bookmarked this recipe a while ago, and finally getting around to making it filled my heart with hope and faith.
So, my first impulse was to… give up (that’s right! you get what this story is about!)
Fortunately, my mom/the beach/a day at the beach/being in a bikini at the beach came to my mind and I decided to do my best to salvage the pudding. And amazinlgy enough (amazing, right?), it worked. I’m pretty sure I had messed up the measurements, so I’m using here the measurements from the original recipe, so you never have to find yourself sitting in your kitchen contemplating a runny failure, and cursing your mom for making you persevere.
For those who are weary of the chocolate-tofu combination, know that my friends liked it before I told them what the secret ingredient was (and from the look on their face they weren’t faking, but, true, you never know), and continued liking it *after* I disclosed it.
Chocolate tofu pudding
Prep time: 30 minutes
Chill time: 30 minutes or more
Yields about 5-6 puddings
- 3/4 cup sugar
- 1/2 cup water
- 1 lb silken tofu
- 7 ounces bittersweet chocolate
- 1 tsp vanilla extract
1. Combine 3/4 cups sugar and 1/2 cup water in a pot. Bring to a boil, cook until the sugar is dissolved, stirring occasionally. Let cool.
2. Meanwhile, melt the chocolate in the microwave, by cooking for 30 seconds, stirring, and repeating the process until fully melted.
3. Pour the chocolate into the pot with the sugar and water. Add tofu and vanilla extract. Use an immersion blender to puree the mixture until smooth.
4. Pour into a container, cover and chill for at least 30 minutes.
5. Spoon into individual serving dishes. Serve chilled.
- Make sure to use silken tofu, and not any other kind.
- If after step 5, the pudding appears too liquid, chill for another 30 minutes.
- Garnish with whipped cream, chopped chocolate, or a dash of cinnamon.
Source: slightly adapted from A couple cooks.