Vegan Chocolate Pudding

1 cake of silken tofu (16 ounces)

3 Tbs confectioners sugar

8 ounces semi-sweet chocolate

6 Tbs water

3 Tbs unsweetened cocoa powder

1 tsp vanilla

In a stand mixer, whirl the tofu and sugar until smooth.

In a small pan over low heat, melt the chocolate together with the cocoa and water. Once chocolate is melted, make sure the mixture is smooth and take off the heat. 

Pour the chocolate into the tofu and mix in the stand mixer until pudding is really smooth- this can take up to 10 minutes. 

Spoon the pudding into 6 bowls or cups and put in the fridge for at least an hour. Serve cold with fruit and/or whipped cream.

From Moosewood Restaurant Cookbook

Becky Teagarden's Salted Chocolate Cookies

Makes 5 dozen cookies

Ingredients
4 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter
12 ounces (2 cups) semisweet chocolate chips
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 tablespoon instant espresso powder
1/4 teaspoon baking powder
2 1/2 teaspoons flaked salt (such as Maldon or Fleur de Sel)
1 1/2 cups light brown sugar
2 large eggs

1 teaspoon vanilla extract Directions: 1. Melt unsweetened chocolate, butter and 1 cup of chocolate chips in a small saucepan over low heat, stirring frequently. Cool.

2. Whisk together flour, cocoa powder, espresso powder, baking powder and salt in a large bowl.

3. In another large bowl, beat sugar, eggs and vanilla with an electric mixer on medium speed until pale and frothy, about two minutes. Whisk in chocolate mixture until blended. Stir in flour mixture at low speed until blended. Stir in remaining chocolate chips. Refrigerate batter, covered, until dough is firm, about two hours.

4. Place a rack in the middle of the oven and preheat to 350 degrees Fahrenheit.

5. Roll dough into 1-inch balls and arrange 2 inches apart on ungreased baking sheets. Bake in batches until puffed and set, about 10 minutes per batch. Cool on baking sheet 10 minutes, then transfer to racks to cool completely.

Greg Atkinson's Chocolate Crinkle Cookies

Makes 4 dozen cookies

4 ounces unsweetened chocolate

1/2 cup canola oil

2 cups granulated sugar

4 eggs

2 teaspoons vanilla extract

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup cocoa nibs

1 cup powdered sugar



1. Melt the chocolate in a stainless-steel bowl set over barely simmering water. Mix in the oil and granulated sugar. Whisk in the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.

2. In another bowl, whisk together the flour, baking powder and salt. With a rubber spatula, stir the flour mixture and cocoa nibs into the chocolate mixture just until the ingredients are combined. Cover the dough securely with plastic wrap and refrigerate for several hours or overnight.

3. Preheat oven to 350 degrees and line a baking sheet with baker's parchment. Drop teaspoonfuls of dough into the powdered sugar. Roll the dough in the sugar and shape into balls. Place the cookies at least 2 inches apart on the lined baking sheet and bake 10 to 12 minutes. Do not overbake. Serve warm with cold milk.