Mexicanchocolatetofupudding Recipes

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MEXICAN CHOCOLATE TOFU PUDDING

Make and share this Mexican Chocolate Tofu Pudding recipe from Food.com.

Provided by DrGaellon

Categories     Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8



Mexican Chocolate Tofu Pudding image

Steps:

  • In a small pot, combine sugar and water. Bring to a boil and cook until sugar is dissolved. Let cool for a few minutes.
  • In a blender, combine syrup, tofu, melted chocolate, vanilla, cinnamon and chili powder. Puree until completely smooth (scrape down sides of container with a rubber spatula if necessary).
  • Divide into 4-6 serving bowls and refrigerate at least 30 minutes. Garnish with chocolate shavings if desired.

3/4 cup sugar
3/4 cup water
1 lb silken tofu
1/2 lb high-quality bittersweet chocolate or 1/2 lb semisweet chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder (to taste)
chocolate shavings (optional)

MEXICAN CHOCOLATE PUDDING

The perfect ending for your next fiesta! cooking time includes chill time... From Gourmet Magazine 2009

Provided by my3beachbabes

Categories     Dessert

Time 1h50m

Yield 4 puddings, 4 serving(s)

Number Of Ingredients 7



Mexican Chocolate Pudding image

Steps:

  • 1. Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in almond milk.
  • 2. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla.
  • 3. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.

1/2 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
2 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 cups plain unsweetened almond milk
1 1/2 tablespoons unsalted butter, cut into bits
1/2 teaspoon pure vanilla extract

MEXICAN CHOCOLATE PUDDING

This delicious pudding recipe, from the How Sweet It Is bakery in New York City, is used to make mouthwatering Mexican Chocolate-Pudding-Filled Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 15 cupcakes

Number Of Ingredients 10



Mexican Chocolate Pudding image

Steps:

  • Place cocoa powder, cornstarch, sugar, salt, heavy cream, egg yolks, milk, and chocolate in a medium saucepan over medium-high heat. Cook, stirring, until mixture comes to a boil and begins to thicken, about 5 minutes.
  • Remove from heat and strain mixture through a fine-mesh strainer set over a medium bowl; discard solids. Immediately stir in butter and vanilla until well combined. Place plastic wrap directly on surface of pudding to prevent a skin from forming. Transfer pudding to a refrigerator until chilled, about 4 hours.

1 tablespoon cocoa powder
1 3/4 tablespoons cornstarch
3 tablespoons sugar
1 pinch salt
1/2 cup heavy cream
2 egg yolks
1 cup milk
3 ounces Mexican chocolate, chopped
1 teaspoon pure vanilla extract
1 1/2 teaspoons unsalted butter

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