It's been raining so much I thought I'd make dessert out of the mud...fooled you!
This dessert is positively sinful, not because of the fat and calories it contains, but because it's so easy to make. Really, it tastes like you spent hours yet it takes only minutes to make, with ingredients you probably have on hand. Everyone keeps Oreos on hand, right?
It's based on a recipe I found in the New York Times. I added the Oreos and took out the Mexican flavors, and I think mine is better. Simpler, too. Plus it looks like mud, with dirt sprinkled on top. There's just something subversive about serving mud in a wine glass, isn't there?
Chocolate and Oreo Pudding
3/4 cup sugar
200 grams or slightly less than 1/2 pound dark chocolate
1 box Japanese-style silken tofu
6 Oreo cookies, crushed
Melt the sugar with 3/4 cup water in a saucepan over low heat. Set aside. Melt the chocolate in a double boiler or in a bowl placed in a pan of simmering water.
Meanwhile, whiz the tofu in a food processor until smooth. Pour in the cooled sugar mixture, and the melted chocolate. Whiz, scrapping the sides of the food processor bowl, until the mixture is uniform.
Place a tablespoon of crushed Oreos in the bottom of wine glasses or dessert cups. Pour 1/4 of the tofu chocolate mixture in each bowl or glass. Top with the remaining Oreos.
Chill for about a half hour, or cover and chill for a day or more.
Notes: Japanese-style tofu is the kind that comes in the aseptic package and is not chilled. In other words, you'll find it at almost any supermarket in the Asian food section. It's almost always called "Mori-Nu". Drain the liquid before using. To crush Oreos, place the Oreos between two pieces of wax paper and hit with a wooden mallet.