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Servings: 6-8 | Prep time: 20 minutes
Orangey Tofu Chocolate Pudding
Chocolate and orange are one of my favorite combinations. This great, dairy-free pudding is always a huge hit when we make it at our classes. Not only is it simple to put together, it can safely be served to professed tofu haters; I swear they will never realize they’re eating it. Don’t skimp on the chocolate. Use the very best dark bittersweet or semisweet cooking chocolate you can find, such as Caillebaut or Valrhona. It’s well worth it.
You will need 4-ounce ramekins or large serving bowl and a blender.
1. Shave off a little of the chocolate with a mandolin or grater for decoration. Set the shavings aside in a cool place. Break the remaining chocolate into pieces. Put into a heatproof bowl set over, but not touching, simmering water in a stockpot. Stir often.
2. While the chocolate is melting, combine the sugar with ¾ cup water and the orange zest in a small pot. Bring it to a boil and cook until the sugar is dissolved, stirring occasionally. Cool slightly.
3. Put sugar water, chocolate, orange zest, and tofu into the blender and purée until completely smooth, stopping the machine to scrape down its sides if necessary. Divide the pudding among 6 to 8 ramekins and chill for at least 30 minutes. Garnish with chocolate shavings or candied peel before serving.
Ann’s Tips and Tricks
I don’t believe in substitutions in desserts, though this is an exception. Don’t eat too much though, it’s very rich. Remember, it’s a little bit of what you fancy that does you good, so don’t overdo it!