Vegan Chocolate Pudding With Cinnamon and Chile Recipe

By Mark BittmanTotal Time10 minutes, plus chillingRating5(1,572)NotesRead community notesThis winner of a pudding, made with silken tofu, takes about as much time to make as hot chocolate. And in fact the combination of cinnamon, chile and chocolate recalls Mexican hot chocolate. Use the highest quality chocolate — semisweet or bittersweet, please — you can lay your hands on. After all, it's the flavor of the chocolate, not the flavor of the tofu, that will dominate. The texture is almost unbelievably good. or to save this recipe.Subscriber benefit: give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribePrint OptionsInclude recipe photoAdvertisementIngredientsYield:4 to 6 servings¾cup sugar1pound silken tofu8ounces high-quality bittersweet or semisweet chocolate, melted1teaspoon vanilla extract1½teaspoons ground cinnamon½teaspoon chile powder, or more to tasteChocolate shavings (optional)Ingred...