1/2 cup whole or lowfat milk
2 tablespoons cocoa powder
3 tablespoons sugar
1 teaspoon cinnamon
6-7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
12 oz (1 package) silken tofu
1 teaspoon vanilla
3 tablespoons brewed dark coffee or espresso (pref. at room temperature)
Pour the milk into a small pot and bring to a simmer. Remove the milk from heat stir in the cocoa powder, sugar, and cinnamon. Let cool.
Melt the chocolate in a double boiler - if you don't own a double-boiler, you can cobble one together using a tiny saucepan set under a larger mixing bowl. Fill the tiny saucepan with an inch or two of water and bring barely to a simmer - place the big mixing bowl with the chocolate on top of the tiny saucepan and let the heat come up and gently warm the chocolate while you stir occasionally until completely melted. Remove from heat.
Add the milk mixture and silken tofu to the melted chocolate. Process with a hand or regular blender until completely smooth - or process everything in the Cuisinart. Stir in the coffee and vanilla. Taste and adjust for flavor, adding a bit more sugar if needed.
Chill in the big bowl (or in individual bowls) for at least 1 1/2 hours, the longer the better. The pudding will set up nicely as it cools.
Makes 6 decadent servings.