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Short and Sweet (Dairy Free) Chocolate Pudding


This recipe, originally from Alton Brown, was shared with David and I over a very delicious vegetarian dinner at Nobu in Miami.  There’s not too much to say about this…the recipe is very short and and the result deliciously sweet. I used half the amount of chocolate the original recipe called for but it packed a chocolate punch quand même! I poured the chocolate straight into ramekins and served as a chocolate mousse. You could add cinnamon or coconut or top with raspberries and pistachios. I would love to hear what you come up with!

6.4 oz 70% cocoa chocolate
1 teaspoon vanilla extract
1 lb silken tofu
1 teaspoon honey

Place enough water in the bottom of a 4 quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.

Place the chocolate in a medium metal mixing bowl, set over the simmering water and stir with a rubber or silicone spatula until melted. Remove from the heat and stir in the vanilla.

Combine the tofu, chocolate and honey in a food processor and blend until smooth – about 1 minute. Pour into ramekins or a pie dish and refrigerate for two hours or until the filling sets firm.

This made 4 large servings. You could easily stretch into 6 smaller ones as its quite rich!

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