Chocolate Tofu Pudding
Delicious chocolate pudding using silken tofu. None can tell there's tofu in it, and this has a much lower calorie count than your regular chocolate pudding.
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoon water
- 5 gram gelatin
- 150 gram silken tofu (1/2 a block, typically)
- 5 tablespoon cocoa powder, unsweetened
- 5 tablespoon sugar
- 1 cup milk (cow milk, soy milk, almond milk, oat milk, e.t.c.)
- 1 teaspoon instant espresso powder
- freshly grated zest from 1 orange, or 1/2 teaspoon orange oil
- 1 tablespoon orange liqueur, such as Cointreau or Grand Marnier
Instructions
- 1
Bloom gelatin. Pour water in a microwave-proof bowl, then sprinkle gelatin to bloom. Set aside.
- 2
Mix espresso with milk. If adding instant espresso powder, heat the milk in a microwave-proof bowl, then stir in instant espresso powder until it dissolves. Set aside.
- 3
Puree tofu. Place silken tofu, cocoa powder, and sugar in a blender. Puree until smooth.
- 4
Add liquid. Add milk, orange oil/orange zest (if using), and orange liqueur (if using) to the chocolate and tofu mixture. Blend until evenly mixed.
- 5
Add gelatin. Microwave the bloomed gelatin from step 1 for 2-3 seconds to dissolve. Add this into the chocolate tofu mixture and pulse to blend evenly.
- 6
Let the pudding set. Pour the pudding mixture into your favorite molds and let them firm up in the fridge. It usually takes about 1 hour. Serve chill.