I saw this in the New York Times several weeks ago and it seemed too easy and too weird not to try. The only thing I've changed from Mark Bittman's original recipe is the amount of cinnamon and substituting Habanero powder for the chili powder mainly because I didn't have chili powder the first time I made it and then the switch was too good not to keep. To me this tastes like chocolate horchata (if there were such a thing) made solid. Tofu haters, don't worry - this does not taste at all like tofu. Doubters, take heart - this makes a lovely, firm pudding with nearly no cooking and very little effort.

SPICED CHOCOLATE PUDDING

• 1lb soft tofu
• 1/2lb (8oz) Bittersweet chocolate (I use 85% dark but that might be too bitter for everyone's taste. If you're scared of bitter chocolate try 70% instead)
• 3/4 c. white sugar
• 3/4 c. water
• 2 tsp ceylon cinnamon (Ceylon cinnamon tastes very different than common Cassia cinnamon and makes this taste more "Mexican." Regular cinnamon would be fine, too, but it will taste less exotic)
• tiny pinch habanero powder. (Bittman calls for 1/2 tsp chili powder) Remember - you can add more but you can't take it away!

Melt the chocolate in a double boiler

Combine the sugar with the water in a pan and bring to boiling, stir frequently until all sugar granules have disolved.

Put everything in the blender and blend until totally smooth

Pour into 6 small dishes and chill until firm.

Source: Mark Bittman in the New York Times