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Thick Dark Chocolate Pudding
40 min
Dessert
10 ingredients or less
No cook
Servings
(⅓ cup per serving)
Total
40 minPrep
10 minCool
30 minContains
Swap out
Free from
Ingredients
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11 oz (300 g)silken tofu
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-
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¼ tspsalt
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½ tspinstant coffee granules (optional)
Optional garnish
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fresh mixed berries
Make your own
Directions
- Place the chocolate in a heatproof bowl and microwave at 600W. Stop to stir every 15 seconds until fully melted. Alternatively, melt in a double boiler over the stove. Set aside to cool slightly.
- In a food processor or blender, combine all of the ingredients, except for the chocolate, and blend until smooth.
- Then add the melted chocolate and continue blending until fully combined.
- Pour into serving cups and refrigerate for about 30 minutes or until firm.
- Garnish as desired just before serving. Enjoy!
Storage
- Store in an airtight container in the fridge for up to 4 days.
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Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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This recipe is soooo good and versatile. I love it on its own and I made it many times. As other comments have mentioned, the pudding gets REALLY thick as it cools down in the fridge, which gave me the idea of using it as a ganache. Well, it works like a charm! I even adapted the recipe to make a white chocolate ganache. Frosting is too sugary and buttery for my taste, so using this instead was a game changer for my cakes. It's rich and indulgent but it's also nice and balanced. If I could, I'd give this recipe 6 stars, because it's not just a recipe, it's also an inspiration.
This recipe is amazing, it is the perfect dessert and bonus, it is high protein 😍
Amazing!!! Healthy and delicious! Perfect dessert for a little ones.
My go-to recipe whenever I crave something chocolaty. :) Done it multiple times, in the original version, as well as playing with ingredients and proportions. Like to swap almond butter for hazelnut, and maple syrup for date syrup. And I always-always thin it with black coffee (usually a leftover from morning) for a lighter consistency and enhanced flavour.
I will definitely make the is again!!🤤
This is delicious. I DID have to add my milk substitute (I use pea protein milk) to get pudding consistency, but it might be the best pudding I’ve ever had. Between the milk and tofu, it’s certainly the highest protein pudding I’ve had.
The firmness of this recipe (unaltered) lends itself more to being the filling of a flourless cake.
This is incredibly delicious! Also without the fruits 😜. Definitely will make it again...and again...and....again.
YUM! Served with a handful of raspberries and a spoonful of So Good vanilla ice cream for a special dessert treat. Delicious!
Hi, Sadia and team! I love trying out your recipes! I tried the silken tofu chocolate pudding and the taste is really good, but the consistency is much thicker than pudding. In fact, it could almost be used as a very thick frosting substitute, lol. I'm not very skilled in the kitchen, so I'm assuming the error is mine and am wondering if you could give me some ideas as to what I might have done wrong. Would not melting the chocolate enough cause this?
SO GOOD!!!! Love that it’s super thick. Tastes decadent
I liked the consistency and taste of the pudding right after I was done blending it, but when it hardened in the fridge I felt the chocolate flavor became a tat bit too strong. As someone else said in of the comments below, just a tiny portion will satisfy you and make you full. I had it with loads of different berries to freshen my taste buds and the combo is a must here, I would say.
This dessert created a lot of discussion around the dinner table. I mistakenly referred to it as a mousse, not a pudding. I didn't mention the tofu but my kids were suspicious. Everyone gave me the thumbs up and I thought I was in the clear. Even though bowls were wiped clean, I had to field a couple of complaints. One complained it was a little too dry (I added a shot of chocolate sauce), and another one thought the texture should be more creamy. Whatever. My suggestion is to serve a smaller amount than you think you need. It is very filling and that way, there's more for later. I would like a suggestion to make it creamier, just because it would be more malleable to get it into the bowl. Warning, it is a very addictive dessert.
It is thick indeed! More like a pie filling than a pudding, which I actually think I'll try next time. But so completely rich and delcious.
Delicious and easy indeed!!
This is gorgeous, and I love how the recipe is presented on the website.... So nice and smart.... Thank you for this great recipe, ✌️😍
This is extremely delicious!! Couldn't stop snacking on this with some pita chips. Thank you for this recipe!
Thanks for sharing all such lovely and easy recipes. Even thought I'm not vegan I love trying out your recipes. Can you share a substitute for Tofu in this recipe (if it's possible of course)?
I made this tonight and it did not disappoint! Mine turned out a bit more "dense mousse-like" than pudding, but I did use the whole of my container of tofu and bag of chocolate chips (otherwise I would have had a small amount of each leftover), and did add a big splash of plant milk as suggested. It firmed up when chilled, but OH! It made it so decadent with a dollop of coconut whipped topping & raspberries! Working on becoming more plant based, and PUL makes it a delicious undertaking! Thank you!
Only told my BF it contained tofu after he tried it... he was positively surprised :D it tastes delicious! I also spread some on toast this morning, it was a decadent breakfast hehe. Thank you PUL!
Made this pudding today! It was really delicious :) But after reading the comments below I am going to try it next time with a splash of plant milk to make it a little less dens. Or make a crumble cooky bottom and on top this mouth watering pudding! Thank you PUL team for again another great recipe!!
This dessert is delicious! Just wondering if there is a way to obtain a lighter consistency, as the texture is slightly too thick to our taste. I was thinking to reduce the amount of chocolate, but worrying that it might affect the flavour as well. Any recommendations?
I just made this with my kids and we all loved it❤️❤️Your recipes are all amazing, your recipes brings so much joy in our kitchen❤️My new hobby is trying your recipes!
Hi, I am from a country where maple syrup isn't a thing. I would only buy and use it for this one recipe, so I wanted to ask if the aroma is necessary or if I could substitute it with anything. Would the taste be significantly worse if I substituted it? Thanks in advance :)
Hi Sadia,
this mousse is SOOOO good!
I've already made it a few times and it's become one of my go to recipes if I need a vegan dessert.
So thank you so much for making it much easier becoming vegan with your recipes <3
One thing I crave when vegan is creamy chocolate sweets. This hits the mark for me. Yummo
OMG! This mousse is something else…it’s the best mousse au chocolat which I've ever eaten! And not only in vegan, compared to any (dairy) mousse as well! I bought the Magimix 5200 from your recommendations and I believe your recipe AND the food processor are the winning team for this perfect outcome … because of the food processor the texture becomes so unbelievably creamy and smooth!
I used a mix of dark chocolate and vegan rice milk chocolate and cashew butter instead of the almond butter. I adore this ! Thanks so much!
Just made this and it's SO. GOOD.