Mexican Chocolate Pudding

This recipe comes for the New York Times and it is phenomenal.If I had known this pudding had tofu in it, I probably wouldn't have given it a chance. I am so glad I did! This pudding is extremely easy and fun for company. Just don't tell them what's in it before they have a bite!) 

I tweaked the original recipe just a little bit. Here it is:

1/4 cup sugar

1 pound silken tofu

8 ounces high-quality bittersweet or semisweet chocolate, melted ( I used Ghiradelli semisweet chocolate chips)

1 teaspoon vanilla extract

1  teaspoons ground cinnamon

1/2 teaspoon chili powder, or more to taste

Chocolate shavings (optional).

1. In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

2. Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. 

Divide among 4 to 6 ramekins and chill for at least 30 minutes.  I covered them with foil before placing in the refrigerator. If you like, garnish with chocolate shavings before serving.

Yield: 4 to 6 servings.