3 Ingredient Secretly Vegan Chocolate Pudding
If you only learn to make one dessert, let it be this one!
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3 Ingredient Secretly Vegan Chocolate Pudding
This chocolate pudding was inspired by the one at Pearl's Pizza in Lexington, Kentucky and the recipe originally made for them by chef Johnny Shipley. I had it with two of my girlfriends and asked for the ingredients after dessert, talked to Johnny, and developed my own spin. There are always fun special variations of rotating dessert in Lexington, but this is the best staple dessert in town that's always on their menu. No one will ever know this is vegan. It's so fast to whip together and it is truly delicious and ready to go after chilling at least 30 minutes. I checked mine after four hours of chill time in the fridge and it was fully set.
The 3 ingredients:
16 oz ( 1 lb.) silken tofu
2 melted Lindt dark chocolate bars 70 percent cocoa (3.5 oz bars)
3/4 cup simple syrup , instructions to follow
Plus
Maldon Sea Salt for sprinkling
Preparation
1.) In a small pot combine 3/4 cup sugar and 3/4 cup water. Bring to a boil until sugar is dissolved. Stir occasionally if you'd like. Let cool. I remeasured mine after to make sure the finished mixture was still 3/4 cup exactly, but you can just use the whole finished mixture as it is close. I just used a bit less syrup in the end by re- measuring it to make sure it was a finished 3/4 cup of simple syrup.
2.) Melt your chocolate in a double boiler. This melts the chocolate gently. For me, that is a large glass Pyrex mixing bowl put over a sauce pot of boiling water. Use your spatula to melt the chocolate gently and take off the heat when one small piece is left, as it will melt as you take it off the heat. Can let it cool a bit , just a few minutes.
3.) Put all of your ingredients in the blender. Blend. Scrape down the sides a few times. Blend until smooth. Put in a mixing bowl at the end and fold it together to get rid of any remaining chocolate streaks.
4.) Put the mixture in any glasses you like . Anything you have ! Tiny coupes, tea glasses, drinking glasses just whatever you want to serve in. Place glasses in fridge at least 30 minutes. Mine was set in 4 hours. Sprinkle with a little Maldon sea salt. It will absorb some, so you can do it at the end only if you don't want to do so twice. The extra salt never hurt for me.
5.) Sprinkle with Maldon sea salt. Serve.
Note: You could change this recipe so many ways. You could do a spin by putting cinnamon sticks in your simple syrup to infuse it while it cooks (this would be a smooth cinnamon flavor) or you could add Ceylon cinnamon powder ( 1 1/2 teaspoons) and 1/2 teaspoon Chile powder. You could add to that a teaspoon of vanilla for an overall Mexican spin.
You could add the zest of an orange OR a splash of orange liqueur like Grand Marnier or Cointreau. Candied orange peel could be added on top. Even to the plain version. You could play with candied ginger on top of the plain version too. You could make the recipe just as you have above and put it into a fully baked pie shell and make a pie! Let it sit four hours.
This recipe is truly endlessly adaptable, by making different simple syrups with different spices added when it is boiling , like the cinnamon stick idea, you just discard the spice after. That would make a subtle change. Play with it, make it yours when you get bored! But the classic simple one above is perfection.
In the video above, the flowers cut from my garden serve as a fun mix with the sugar flower that we sculpted for September, the large pink dahlia on the left.
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