The Creamiest Tofu Chocolate Pudding

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If you have already tried my silken tofu chocolate mousse, you will notice that this pudding uses the same ingredients. The main difference is in the proportions and in how far you take the texture. With the pudding, you simply stop before chilling it long enough to become firm and mousse like.

The good news is that if you have any tofu chocolate pudding left over, you can place it in the fridge and let it set into a thicker, mousse like dessert. So, in a way, you get two desserts from almost the same recipe.

Why This Tofu Chocolate Pudding Works

This plant based chocolate pudding works above all because it is incredibly simple to make. You only need a blender and a handful of ingredients.

I am firmly convinced that you do not need complicated recipes or endless ingredient lists to create something genuinely good, elegant and versatile enough to become the starting point for other recipes. And I have found this to be especially true in plant based cooking.

This tofu chocolate pudding works because it is rich, indulgent, quick and easy to prepare, but also surprisingly nourishing. The base is tofu, which naturally brings protein and makes the dessert more substantial than a traditional chocolate pudding. It is exactly the kind of recipe I love: simple in method, satisfying in texture and flavor, and useful beyond a single dessert.

Ingredients for Tofu Chocolate Pudding

You only need a few simple ingredients to make this tofu chocolate pudding:

Silken tofu, 300 g. This is the base of the pudding and what gives it its smooth, creamy texture. I do use 365 Organic Silken Tofu.

Dark chocolate, 80 g. I use 70% dark chocolate. It gives the pudding a deep chocolate flavor while also helping to create a richer texture. I use different brands of chocolate, always making sure they are vegan, free from refined sugar and, whenever possible, organic, like this one from Macalat.

Unsweetened soy milk, 30 to 40 g. A small amount of plant based milk makes the texture softer and more pudding like. Add it gradually depending on how creamy you want the final result to be. My favorite plant based milk to use is unsweetened soy milk, and one of the brands I often buy is Alpro.

Tahini, 20 g. This is optional, but I love adding it. It gives the chocolate more depth and adds a subtle nutty flavor without making the pudding taste strongly of sesame. I do use the organic one from 365 by Whole Foods Market.

Maple syrup, 10 to 20 g, optional. Depending on the chocolate you use and how sweet you like your desserts, you may not need much at all. I so use the one from 365 by Whole Foods Market, also because it’s a huge bottle and it is convenient.

A pinch of salt. A small amount is enough to bring out the chocolate flavor.

How to Make Tofu Chocolate Pudding

The process is very similar to my silken tofu chocolate mousse, but here we stop before the mixture has time to set into a firmer texture.

1. Melt the chocolate

Melt the dark chocolate gently, either over a bain marie or in the microwave in short intervals. Let it cool slightly before adding it to the tofu. It should still be fluid, but not very hot.

2. Blend everything together

Add the silken tofu, melted chocolate, tahini, maple syrup if using, and a pinch of salt to a blender. Blend until completely smooth and glossy.

3. Adjust the texture

Add the unsweetened soy milk gradually and continue blending until you reach a soft, silky pudding consistency. I suggest starting with a smaller amount of milk and adding more only if needed. It is much easier to make the pudding thinner than to correct it once it becomes too liquid.

4. Serve

At this point, the tofu chocolate pudding is ready to eat. You can serve it immediately for the softest and creamiest texture, or place it in the refrigerator for a short time if you prefer it slightly colder and thicker.

If you leave it in the refrigerator for longer, the chocolate will continue to set and the pudding will gradually become firmer, moving closer to the texture of a chocolate mousse.

How to Get the Creamiest Texture

The texture of this tofu chocolate pudding depends on a few small details. First, use silken tofu rather than firm tofu. Its higher water content and softer structure make it much easier to blend into a smooth, creamy pudding.

Make sure to blend the mixture long enough. At first it may already look combined, but an extra minute of blending can make a noticeable difference, especially if you want that very silky, almost custard like texture.

The melted chocolate should be fluid but not piping hot when you add it to the blender. This helps everything combine more evenly without affecting the texture of the tofu. If possible, scrape down the sides of the blender once or twice while mixing. This helps avoid small pieces of tofu or chocolate remaining around the edges. The final texture should be creamy enough to fall slowly from a spoon, but still thick enough to hold its shape in a bowl.

What to Do with Your Tofu Chocolate Pudding

Keep it simple. Eat it. Grab a spoon and enjoy the moment. Add a scoop of plant based ice cream, some crumble, chopped nuts or a little crunch on top, and you are done. Honestly, it does not need much more than that. That is exactly what pudding is for: satisfying a chocolate craving one spoonful at a time.

You can also use this tofu chocolate pudding as an accompaniment to other desserts. Spoon it over banana bread, serve it with French toast, or add it to pancakes and other breakfast style desserts.

It also works beautifully as a filling. You can use it for tartlets, layer it into cakes, or turn it into part of a more elaborate dessert while still keeping the base incredibly simple.

Can I Make Tofu Chocolate Pudding Ahead of Time?

I would not really recommend making this tofu chocolate pudding too far in advance. Once it goes into the fridge, it will gradually become firmer. The result is still delicious, but the texture starts moving away from a classic spoonable pudding and becomes much closer to a chocolate mousse.

If your intention is to serve it as a soft, creamy pudding, there is not much reason to prepare it hours ahead anyway. The recipe is very quick and requires very little work. If you are serving it as dessert after dinner, for example, you can prepare it shortly before sitting down to eat and leave it at room temperature until it is time to garnish and serve. Any leftovers can then go into the fridge. The next day, you can enjoy them with a firmer texture and serve them more like a chocolate mousse.