After my chia seed pudding experience, I found myself craving the real texture of pudding. Don’t get me wrong, I liked the new variation on pudding, and I felt less guilty eating it. But, now that I am trying to indulge in one dessert per week (my new year’s resolution) I thought long and hard about what it would be last week. I found this recipe and followed it exactly. Success. The correct texture AND taste. Ahh…maybe I don’t even need to post the picture to tempt you. Plus, I ate it all. I froze one serving and it worked as an ice cream treat for later.
Adapted from Michael Smith via Food Network Canada and the blog: And Then I Do the Dishes.
- 8 oz (about 300g) package of silken tofu
- 8 oz (about 300g) of bittersweet chocolate, chopped
- 1 tbsp vanilla extract (optional)
“Start by melting your chocolate in a double boiler; set aside.
Next, you need to puree the tofu until it is smooth. Now, you can use your food processor for this, but I used my stand mixer with the whip attachment and I’m pretty sure you could use any kind of mixer you like. When the tofu is nice and smooth, add the melted chocolate and mix until the tofu and chocolate are blended very well.
Here’s when you can add any kind of flavoring you like: vanilla extract, almond extract, peppermint extract, instant espresso powder, it’s all up to you! Divide the mousse into 6 individual serving dishes and set in the refrigerator for a few hours. Garnish with nuts, fruits, a little whipped cream, make it fun and enjoy!”