Dark Chocolate Pudding Recipe

Dark chocolate is all the rage now, and rightfully so.  It’s delicious, contains antioxidants in the form of flavonoids, is said to be good for your heart and has claims of being an aphrodisiac.  Wow!  Now why wouldn’t you make this pudding?  I use chocolate bars with at least 70 percent chocolate in this recipe.  The higher the percentage, the greater the percentage of cocoa mass in the form of chocolate liquor, therefore there is less room left for sugar or other stuff.

Make sure to use silken tofu, the kind often sold in aseptic containers.  Although I generally avoid using microwave ovens, if you’ve got one they are very handy for melting chocolate.   



  • 1. Melt chocolate in a heavy saucepan over low heat, stirring constantly.
  • 2. Alternatively, melt chocolate in microwave oven, using microwave safe bowl, stirring often with a wooden spoon. Watch closely as it will burn easily.
  • 3. Cool melted chocolate slightly.
  • 4. While chocolate is cooling put tofu, banana, vinegar, sugar and vanilla or almond extract to blender. Add chocolate and blend until smooth.
  • 5. Pour into four to six individual serving cups. Chill.
  • 6. Add one or more toppings when ready to serve.