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Parve
Easy
12 Servings
Allergens 
10 Minutes
Diets
A few months ago, I set off on a mission…to my local supermarket. I went to buy tofu: silken (or soft), firm and extra firm. I was determined to uncover the truth about the wobbly white mass people were raving about. I came home armed with the whole range of available tofu products and began experimenting. I made stir fries and salads and then found a recipe for vegan chocolate pudding. I used the silken tofu, and after a bit of tweaking, it evolved into this rich, creamy version that was an instant winner.
2 tablespoons coffee granules
1/4 cup boiling water
2/3 cup granulated sugar
2/3 cup unsweetened cocoa powder, such as Gefen, sifted
1/4 cup oil
2 bars (3.5 ounces each) 72% cacao chocolate, coarsely chopped
10.5 ounces silken tofu
1/2 cup coconut milk (or Gefen Almond Milk)
1/8 teaspoon Haddar Kosher Salt
hazelnuts, toasted, for garnish
Stir together the coffee granules and water in the top of a double broiler set over hot (not boiling) water. Add the sugar and cook until it has dissolved.
Add the cocoa and oil; cook, stirring, until melted and smooth. Add the chocolate; cook, stirring, until completely melted. Remove from the heat; let cool for five minutes.
Transfer the chocolate mixture, tofu and milk to the bowl of a food processor fitted with the metal “S” blade.
Add the tofu and milk and process for 30 seconds or until very smooth.
Add the salt and process again for 30 seconds.
Pour into cups, refrigerate for three hours or for up to three days.
Garnish with toasted hazelnuts before serving.
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