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Jun 28, 2013 06:01 AM

Sharing Recipe for a parve, vegan chocolate pudding that is delicious An old Mark Bittman recipe. It really works, the magic is in the spicing.

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  1. Sounds great. We've been doing a lot of mousse lately but this is a nice departure while still in the same family, and still very summer-friendly.

    1. Here's another vegan chocolate pudding that I've made with good results:

      Increase the corn starch by another tablespoon, and replace the butter with margarine, or skip it.

      1. That sounds delicious. I am wondering if this would be suitable to make for guests; is the chili powder overwhelming or subtle?

        2 Replies
        1. re: EmpireState

          I haven't made this, but from my experience with using chili powder in breading for baked chicken cutlets, it doesn't provide much heat at all. Only once in about twelve years of making it did a guest ever mention that it was spicy . . . and knowing this person, I think she generally cooks very bland food. Now if there were cayenne and not chili powder, I'd say that would be a bigger issue. (I have put cayenne in chocolate sorbet, and while I'd happily eat it, I would not serve it to guests unaware of what's in it.)

          1. re: EmpireState

            The spicing is really very subtle. Just enough to add a little zest, and mask the tofu.

            I owuld serve it to guests, perhaps in something fancy,like wine stems. maybe with a platter of pretty sliced fruit orperhaps cookies.