Dark Chocolate Pudding

Chocolate pudding is the ultimate comfort food, but the texture has to be just right -- luscious, creamy, silky, and of course, chocolatey. Classic American chocolate pudding uses cornstarch as a thickener, but cornstarch interferes with the texture and taste of chocolate pudding, and has no nutritive value. The French pot de créme uses eggs and cream as a thickener, which add on fat and calories, and requires baking the ramekins in a water bath, which is cumbersome. This recipe was inspired by Mark Bittman's Mexican pudding recipe and uses silken tofu as a thickener, which makes it lower in fat and easy to make without sacrificing the incredible texture.

I like to use water-packed tofu made from sprouted soybeans (made just like regular tofu, but the soybeans are sprouted first, which improves digestibility and nutrient absorption), but any silken tofu will work. I recommend Ghirardelli's bittersweet chocolate or Green & Black's dark chocolate bars. Sometimes I like to use half plain chocolate and half flavored chocolate (like Green & Black's Espresso or Cherry bars). You could also add 1/2 tsp of espresso powder to Step 1 below.

Prep time: 15 min
Cook time: 2 hours
Ready in: 2 hours 15 min
Yields: 7 6-oz ramekins
5 stars from 2 ratings of Chocolate Pudding
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Ingredients

  • 1/2 cup sugar
  • 1.25 cups water
  • 6 oz dark chocolate (60-70% cacao), broken into small pieces
  • 1 tbs cocoa powder, (Dutch-processed, preferably)
  • 1 tsp vanilla extract
  • 14 oz silken tofu, (I use Wildwood SprouTofu)

Instructions

  1. Put water and sugar in a small saucepan and heat on medium. After sugar has dissolved, add chocolate and cocoa powder and reduce heat to low. Stir frequently until dissolved, do not overcook. Remove from heat.
  2. Put tofu, vanilla extract and chocolate mixture into blender and blend for 2 to 3 minutes, until smooth.
  3. Pour into 6 oz ramekins, cover with plastic wrap and chill for at least 2 hours.

Tofu: how is it made?

Tofu, also called bean curd, is high in protein and low in fat. Tofu is made by grinding soybeans into a mash, cooking the mash, and then separating the remaining milk from the bean pulp. A mineral, such as calcium sulfate or magnesium chloride, is then added to the soymilk to produce curds. The curds are then pressed, forming blocks of tofu. The resulting tofu can be left in a soft, silken form, or pressed longer to create firmer blocks. If you live in the San Francisco Bay Area, there is a company called Hodo Soy Beanery that offers tours of their beanery.

Nutrition Facts
Serving size: 5 oz (1 ramekin)
Calories 200
Calories from Fat90
% Daily Value *
Fat 10 g15%
Protein 4 g8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

References

Geary, Andrea. "The Best Creamy Chocolate Pudding." Cook's Illustrated. Sept & Oct 2011

Clark, Melissa. "You Call That Pudding, Grandma?" The New York Times. April 23, 2008

Bittman, Mark. "Out of the Wok." The New York Times. May 15, 2009





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Comments 9 comments

Earth Angel profile image

Earth Angel 4 years ago

Dark rich creamy chocolate ~ My favorite food group! Thank you soooooooooooo much for sharing! Especially with the tofu, another of my favorites! Blessings, Earth Angel!


Norah Casey profile image

Norah Casey 4 years ago from San Francisco Bay Area

This looks delicious! I need to incorporate more protein into my diet. I bet I'll be more proactive about it if I can mix tofu with chocolate!


MickiS profile image

MickiS 4 years ago from San Francisco

This looks absolutely decadent and luscious! I'm definitely trying this out this weekend. Great photos! Too bad you have Pinterest turned off. I've found it useful in getting traffic to my Hubs when I have good photos.


Paul Edmondson profile image

Paul Edmondson 4 years ago from Burlingame, CA

I love pudding. I was going to pin the awesome photos, but looks like that is blocked.

I think recipes done this way set an awesome standard for the community to try and achieve. Fantastic photos, great explanation on the trade offs of the various ways to make it. I'm leaning toward the french way, but totally appreciate the desire to have a healthier version. I showed Georgia this and she want's to make it:)


ManuelAtt profile image

ManuelAtt 4 years ago

The picture looks very yummy!


Mekenzie profile image

Mekenzie 4 years ago from Michigan

I love chocolate and I need to avoid dairy so this recipe makes me very happy. :0) Thank you for sharing and nice to meet you!

Mekenzie


sugz profile image

sugz 4 years ago from Quakeville... Christchurch, New Zealand

sounds yum.. id try it, but ah... dunno if we can get the tofu you suggested over her.. will look one day tho :)


Rudra profile image

Rudra 4 years ago

Looks amazing. Thanks for this recipe.


mausmi profile image

mausmi 4 years ago from Berkeley Author

Sorry about the that, Paul and Micki, I've just enabled Pinterest.

Any kind of Silken Tofu will work, sugz.

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