There’s something I love about sinking a spoon into a bowl of chocolate pudding that feels like a warm hug — but this version brings a little modern magic: silky, plant-based, and impossibly smooth. I grew up with the boxed kind, but I started making this silken tofu pudding on rainy evenings when I wanted something quick, chocolatey, and not too heavy. The kitchen fills with that deep cocoa smell, the blender hums like a content cat, and in less than an hour I have a dessert that tastes like indulgence but behaves like comfort food. It’s simple, slightly grown-up, and perfect for when you want chocolate without the fuss.
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for optional sauce)
- Total Time: 135 minutes (including 2 hours chilling)
Why This Recipe is Awesome
This pudding tastes decadent but comes together in a blender with pantry-friendly ingredients. It has a velvet-smooth texture, a deep chocolate flavor, and a clean finish that doesn’t sit heavy. Bonus: it’s naturally dairy-free and easy to tweak — so it’s a crowd-pleaser for vegan friends and chocoholics alike. It’s so easy even your blender can handle it — and that’s saying something.
Ingredients
For the Main Dish:
- 14 oz silken tofu (one standard package, soft or firm silken)
- 1/3 cup cocoa powder (unsweetened)
- 1/3–1/2 cup maple syrup (start with 1/3 and taste)
- 3 oz dark chocolate (at least 60% cacao), finely chopped — optional for extra silkiness
- 1 tsp vanilla extract
- Pinch of fine sea salt
- 1 tsp instant espresso powder (optional, for depth)
- 1–2 tbsp milk or plant milk (only if needed to thin)
For the Sauce / Garnish (if applicable):
- 3 oz dark chocolate + 1/3 cup canned coconut milk for a quick ganache (or use heavy cream)
- Toasted chopped nuts, fresh berries, flaky sea salt, or coconut whipped cream
How I Make It
Step 1:
Rinse your blender pitcher so it feels cool, then add the silken tofu, cocoa powder, maple syrup, vanilla, pinch of salt, and the optional espresso powder. If you use chopped dark chocolate, add it now. Secure the lid and blend on high for about 1 minute, until everything looks glossy and uniformly dark. You’ll hear the blender hum and catch the aroma of chocolate — that first sniff always makes me grin.
Step 2:
Stop and taste. If it tastes a bit bitter, add another tablespoon of maple syrup. If it feels too thick, add up to 2 tbsp milk or plant milk and pulse once more. If your mixture looks grainy, keep blending in 10–15 second bursts; a silky texture comes from patient blending rather than speed. Quick tip: scrape the sides with a spatula once during blending to catch any cocoa pockets.
Step 3:
If you want an ultra-luxe version, warm the chopped dark chocolate with the coconut milk in a small saucepan over low heat until glossy (about 2–3 minutes), stirring constantly. Pour this ganache into the blender and pulse until smooth. The kitchen will smell like a chocolate shop and your neighbors might get jealous.
Step 4:
Portion the pudding into four ramekins or small jars. Cover each and chill for at least 2 hours, though it gets firmer and more pudding-like after chilled overnight. Look for a surface that’s matte but still gives slightly when you press — think firm but wiggly, not jello-solid.
Step 5:
Just before serving, spoon a drizzle of warm ganache over each bowl, sprinkle with toasted nuts or flaky sea salt, and add a few berries for brightness. I like the contrast of cool, silky pudding with a warm, glossy chocolate drizzle — it perks up the texture and adds drama.
Pro Tips
- Use silken tofu for the creamiest result — regular tofu will feel grainy.
- If your blender overheats and the pudding separates, chill the mixture for 15 minutes, then blend again briefly.
- Adjust sweetness at the end — chocolate tastes different cold, so err on the side of slightly under-sweetened before chilling.
- For the richest mouthfeel, add melted dark chocolate to the blender; it helps the pudding set silkier than cocoa powder alone.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Out of silken tofu? Use 1 1/2 cups Greek yogurt for a tangy, creamy version (not vegan). Expect a bit more tang and less silkiness.
- Swap maple syrup for honey or agave; honey adds floral notes, agave keeps it mild.
- No dark chocolate? Melt 3–4 tbsp peanut butter for a nutty twist — it changes the flavor but stays dreamy.
- This pudding can be gluten-free and dairy-free if you use gluten-free cocoa powder and coconut milk for the ganache.
Variations & Tips
- Mocha: Add 1 tsp instant espresso to the blender for a coffee kick.
- Orange-chocolate: Stir in 1 tsp orange zest for a bright, citrusy lift.
- Spicy Aztec: Add 1/8 tsp cinnamon and a pinch of cayenne for warmth and edge.
- Nutty swirl: Fold in 2 tbsp smooth peanut butter or almond butter before chilling.
- Layered parfait: Layer pudding with crushed cookies and berries for texture contrast.
- Kid-friendly: Omit espresso and use milk chocolate for a sweeter, milder pudding.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the pudding up to 2 days ahead and keep it covered in the fridge. Add fresh garnishes just before serving to keep things bright.
- Can I double the recipe?
- Sure thing. Use a larger blender or work in two batches. Chilling time stays the same; you just need more jars or a bigger container.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- When the pudding looks smooth and glossy in the blender and firms up a bit after chilling — it should jiggle slightly but hold its shape. No grainy bits or separated liquid.
- What if I don’t have ingredient X?
- Swap silken tofu for Greek yogurt or avocado for a creamy texture. Replace maple syrup with honey or agave. If you lack cocoa, melt chocolate and reduce other fats slightly.
How I Like to Serve It
I spoon this pudding into small bowls and top it with a scatter of fresh raspberries, a drizzle of warm ganache, and a pinch of flaky sea salt. It’s perfect after a cozy weeknight dinner or as a make-ahead treat for guests. Pair it with a strong espresso or a glass of cold milk — summer or winter, it feels right.
Notes
- Store leftovers covered in the fridge for up to 4 days. Texture stays lovely for a couple of days; freezing may make it grainy.
- This recipe contains no meat, so no safe-cooking temps apply here — enjoy straight from the fridge or topped with warm ganache.
Final Thoughts
Closing: Go whip up this chocolatey, silky pudding — it’s quick, forgiving, and will make you feel like you scored a small kitchen victory. Now go impress someone — or just yourself — with your homemade masterpiece!