Here is a quick and easy, chilled and spicy treat for a hot late Summer’s night when you’re craving something thick, rich and abundantly chocolate.
Mexican Hot Chocolate Pudding
2 boxes firm silken tofu
1/2 cup + 2 T unsweetened cocoa powder
1 tsp almond extract
1 tsp vanilla extract
2 tsp ground cinnamon
chili powder, to taste [I used 1/2 tsp.]
cayenne pepper, to taste [I used 1/8 tsp.]
1/2 tsp espresso powder
pinch of salt
agave syrup, to taste
Add tofu to a food processor and pulse. Add cocoa powder, extracts, salt, espresso powder and spices. Process until incorporated, scraping down the sides at times. Add agave syrup until it’s as sweet as you wish. [The agave will also loosen up the consistency a bit because the cocoa powder will thicken the tofu.] Place in the refrigerator for at least 30 minutes to chill.
Anytime I get to use my kitchen torch is awesome. I love this nifty little tool and used it to toast the tops of the marshmallows. Serve in a mug and garnish with a cinnamon stick, and/or dried chile pepper. Toasted almond slices would also rock the top of this.