Successful variations on Mark Bittman's chocolate tofu pudding?
I love his recipe (the updated NYT version that ditches orange liqueur). I keep trying to adapt it to other flavor profiles (ditch the spices, add Frangelico, ditch the spices, add Kahlua, etc) but keep failing to get a balanced product. Has anyone spun this successfully? I'd really like to follow up a nice Italian or French meal with an appropriately adapted version of this recipe.
I'm also interested if anyone has successfully spun a white chocolate version (I tried and failed) or a vanilla (or other non-chocolate) version.
I have this recipe for tofu chocolate pudding that I haven't tried yet. Has anyone had success with something similar, or do you have a better recipe to share?
Chocolate Soy Surprise Pudding
from the July issue of Taste For Life, a magazine supplement of Healthy Foods & Healthy Ways natural foods store.
1 container silken firm tofu
1/2 c. semi sweet chocolate chips
1/2 c. dark chocolate chips
1/2 c. maple syrup
1 T. natural vanilla
Melt chocolate over low heat, a double boiler or in the microwave.
In food processor, blend tofu smooth, scraping sides as needed. Add in syrup and vanilla, blend to mix well. Add melted chocolate all at once, and blend to mix well, scraping if needed. Pour into a bowl and chill. Serve with fruit, angel food cake or by itself.
The chilled texture of this is similar to fine truffles. It is thick, dense and firm. Soften in the microwave before eating if you prefer.