Recipe: Chocolate Soy Panna-Cotta: Chocolate Pudding!

Yesterday I tried a new recipe. I found it awhile back in a Martha Stewart Magazine. I thought it sounded really yummy and we were wanting to use soy more.

Let me tell you...it was worth making. I'll give you the recipe and then tell you what I'd do differently (which isn't much). I made a mess that's for sure...I took my eyes off the "bring to a boil" mixture, and it boiled right over the pan. Then I spilled some on the counter. Enough did make it into the ramekins though and everyone likes it.
(Printable Recipe)

Ingredients:

•  2 tbs. cold water
• 1 envelope unflavored gelatin (2 1/4tsp.)
• 5 oz. silken tofu
• 3 cups unsweetened plain soy milk
• 1/2 c. packed dark-brown sugar
• 1/4 c. coarse salt
• 3 oz. bittersweet chocolate. finely chopped
• 2 tsp. pure vanilla extract

Ignore the white sugar in the picture....I didn't need it (C:

• Pour cold water into a small bowl and add gelatin. Let stand until softened, about 5 minutes....(mine almost got too firm, so I redid it when I was closer to being ready to add it to the hot mixture.
• Puree tofu in a food processor (or blender) until smooth. Combine soy milk, sugar and salt in a saucepan, and bring to a boil. Remove from heat, add chocolate, vanilla, gelatin mixture, and pureed tofu and stir until chocolate has melted. Pour through a fine sieve into a bowl and let cool completely at room temperature.
• Pour into six 6oz.ramekins or cups. Cover with plastic, and refrigerate overnight or up to 2 days. garnish with chocolate shavings if desired.

You must make sure you put it through a sieve. I didn't have one and it was a bit gritty, so not quite sure what went wrong, but it wasn't so bad and everyone really liked it. 

I somehow needed to get it a bit smoother..the sieve is important! I will use one next time.

Yummy, yummy!!

I'm still without internet! I'm at the church right now using theirs.....no time to visit though because we're done with youth group and going out to eat...Yum-O!

With Joy UNquenchable,