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.
- 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)
- 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.
- Put tofu, vanilla extract and chocolate mixture into blender and blend for 2 to 3 minutes, until smooth.
- 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.
|Serving size: 5 oz (1 ramekin)|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Protein 4 g||8%|
|* 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.|
- 10 Health Benefits Of Chocolate
If you're a fan of the sweet stuff, you probably jumped for joy at the good news this week. Research published Monday suggested that regular chocolate eaters may more frequently have lower BMIs.
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