The 2-Ingredient Chocolate Pudding I Can’t Stop Making

Right after I graduated from college, I became obsessed with “healthier” dessert recipes. This meant I was often shoving avocado, beans, aquafaba, and tofu where they didn’t belong—brownies, lemon meringue pie, cakes, and cookies of all kinds.

But there are a few recipes from that era that have stood the test of time. To this day, I think this chocolate pudding tastes just as good as a conventional cornstarch or egg yolk and cream-thickened pudding. It takes just a few minutes and two (count them, two!) ingredients to make; no real cooking required. And as a bonus, it’s full of protein thanks to a clever ingredient—silken tofu!

Choosing the Right Tofu

I’ve tried using both soft and silken tofu and they both give a really soft pudding texture that melts in your mouth. In a pinch, firm tofu would probably work, but the texture might be slightly stiffer and less smooth. I wouldn’t recommend using extra firm/super firm or high-protein tofu.

I promise you won’t be able to taste the tofu in this recipe. The chocolate covers it beautifully.

Choosing the Right Chocolate

You can customize this pudding to your personal preference. If you like lighter milk chocolate, use your favorite milk chocolate bar or chocolate chips. I tried this with Trader Joe’s 72% Pound Plus dark chocolate bar and found it quite dark, even for my taste (and I love dark chocolate). I ended up adding 2 tablespoons of sugar to balance the dark chocolate.

To me, semisweet chocolate, around 50%, is a perfect middle ground that still gives you a rich, dark flavor without being overly dark.

How To Make My 2-Ingredient Chocolate Pudding

To make about 2 cups of pudding, or 4 to 6 servings, you’ll need:

• 6 ounces semisweet chocolate, chips or chopped
• 1 (16-ounce) block soft or silken tofu, drained
• 1/4 teaspoon kosher salt, optional
• Optional toppings: whipped cream, shaved chocolate, sprinkle of cocoa, fresh berries

Melt the chocolate in the microwave in 30-second increments, stirring after each increment to ensure it doesn’t scorch. (You can also melt the chocolate over a double boiler.) 

Once melted, combine the chocolate, tofu, and salt in a high-powered blender or food processor. Blend until smooth and luscious, making sure to stop and scrape down the sides. Taste the pudding to ensure it’s sweet enough (you can add a tablespoon or two of sugar, honey, or maple syrup if needed).

Refrigerate for at least 1 hour, or until chilled. Serve with whatever optional toppings you like! This pudding is best stored in an airtight container in the fridge for up to 1 week.

Customize This Chocolate Pudding

I think this pudding would also taste amazing with a few tablespoons of peanut butter incorporated with the chocolate. Or you could omit the chocolate altogether for a peanut butter tofu pudding (swirl in some jam for a fun take on PB&J). 

Any strong flavor like Nutella, Biscoff, black sesame, or pistachio butter could also work for a riff on this pudding recipe.