Three Ingredient Chocolate Pudding
No cooking or baking required!
Take your three ingredients – silken tofu, chocolate syrup or sauce, and maple syrup – and blend in a food processor until smooth. That’s it. Easy peasy lemon squeezy as Paxton likes to say.
Silken tofu is a great ingredient. It is relatively tasteless, blends up very nicely, and adds a creamy texture to anything you add it in. Other than this chocolate pudding, I have added it to smoothies, soups, sauces, and other desserts. Plus, you get a good dose of protein and some calcium.
This recipe starts with one pound of silken tofu. Drain any excess water from the package but no need to press or dry the block. Put the tofu in the bowl of a food processor. Then I add anywhere from 1 to 4 tablespoons of maple syrup and 3 – 6 tablespoons of chocolate sauce and syrup. I turn the food processor on and keep it going until the tofu is smooth and the color is uniform (indicating the chocolate is well mixed in), occasionally stopping to scrape the sides.
You can eat it right away but I prefer the taste and texture after it has been sitting in the fridge for a couple of hours.
So why the huge variation in ingredient amounts? Because not all chocolate syrups and sauces are equal. Similarly for maple syrup.
My usual go-to (because it is usually what I have on hand) is Midnight Moo from Trader Joe’s. In that case, I use about 6 tablespoons of that and about 2 tablespoons of maple syrup.
My mom brought me back a jar of thick, rich, bitter chocolate sauce from one of her trips. When I use that sauce, the ratio transforms to about 3 – 4 tablespoons of maple syrup to about 3 tablespoons of the chocolate sauce.
Some chocolate syrups are super sweet so the maple syrup isn’t even needed. Hey, then you have two ingredient chocolate pudding!
Play around with the ingredients in your pantry to find your perfect ratio. Luckily, you can taste as you go because there are no eggs, raw flour, or anything else that requires cooking in this pudding.
I have also tried using hot chocolate mix (a bit of a gritty texture depending on the brand) and melted chocolate chips that have cooled slightly (I found this way works best when the tofu is at room temperature).
Sometimes I add in an extra ingredient or two – a pinch of sea salt, a dash of cinnamon, strawberry purée swirl, or maybe use some chocolate raspberry sauce instead of plain. Whatever you like to normally like to pair with chocolate, go for it!
When testing out your own variations, I would recommend starting with a couple of tablespoons of the chocolate and check for sweetness and chocolatelyness from there. You can always add more chocolate syrup and maple syrup, but you can’t subtract.