Friday, May 6, 2011

Guilt Free Kahlua Chocolate Pudding

 Now that Easter has come and gone and your basket of candy has dwindled down, you are tired of chocolate and ready for a break, right?

Yeah, me neither

For some reason, with age my sweet tooth has grown. I can't remember really craving sweets- salty snacks were always more my speed. Until now. That really stinks considering metabolism slows down with age too, can someone figure out how to fix that? I like to have chocolate on a regular basis, and this is a perfect guilt free way to do it. Chocolate Pudding with a surprise base ingredient: Tofu!

No, that is not a typo

The kahlua that I made is finally ready and I thought this would be a great recipe to try it in. Next on the list: Kahlua Brownies....those may not be guilt free though.

Guilt Free Kahlua Chocolate Pudding 
adapted form here
1 (12.3-ounce) package silken tofu, drained
3 ounces bittersweet chocolate chips
1/4 cup unsweetened cocoa powder
3 Tbsp water
2 Tbsp kahlua
1/4 cup sugar
¼  cup agave nectar

In a blender or food processor, puree the tofu until it is smooth.
Put the chocolate, cocoa powder, water and kahlua in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in sugar, a little at a time, until smooth.
Add the chocolate mixture and agave syrup to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour

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