Chocolate-Cardamom Pudding

• 1 (12.3-ounce) package soft silken tofu (we tested with Mori-Nu)
• 1/2 (14-ounce) can coconut milk (about 1 cup)
• 2 tablespoons sugar
• 1 1/2 teaspoons cardamom pods
• 2 (4-ounce) bars bittersweet chocolate, melted (we tested with Ghirardelli)

1. Place tofu on several layers of heavy-duty paper towels; cover with additional paper towels and place on a plate. Place a heavy object on top of paper towels; let stand 20 minutes to extract excess liquid.
2. Place coconut milk, sugar, and cardamom pods in a saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove and discard cardamom pods.
3. Combine milk mixture, tofu, and melted chocolate in a food processor. Process 2 to 3 minutes or until mixture is smooth and creamy, stopping once to scrape down sides. Spoon mixture into demitasse cups or pots de creme cups. Cover and chill, if desired.

silken, coconut milk, sugar, cardamom pods, bittersweet chocolate

Taken from www.myrecipes.com/recipe/chocolate-cardamom-pudding (may not work)