The 2-Ingredient Chocolate Pudding I Can't Stop Making
Ingredients
- 6 ounces semisweet chocolate chips, chips or chopped
- 1 (16- ounce) block soft or silken tofu, drained
- 1/4 teaspoon kosher salt, optional
- whipped cream whipped cream whipped cream
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Instructions
- Melt the chocolate in the microwave in 30-second increments, stirring after each increment to ensure it doesn’t scorch. (You can also melt the chocolate over a double boiler.)
- Once melted, combine the chocolate, tofu, and salt in a high-powered blender or food processor. Blend until smooth and luscious, making sure to stop and scrape down the sides. Taste the pudding to ensure it’s sweet enough (you can add a tablespoon or two of sugar, honey, or maple syrup if needed).
- Refrigerate for at least 1 hour, or until chilled. Serve with whatever optional toppings you like! This pudding is best stored in an airtight container in the fridge for up to 1 week.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original