夏日美食：墨西哥巧克力布丁

　　Time: 10 minutes, plus 30 minutes’ chilling
　　耗时：10分钟，另加30分钟冷却
　　原料：
　　3/4 cup sugar 糖3/4杯
　　1 pound silken tofu 嫩豆腐1磅
　　8 ounces high-quality bittersweet or semisweet chocolate, melted 融化的高档苦甜巧克力或微甜巧克力8盎司（约227g）
　　1 teaspoon vanilla extract 香草精华1茶匙
　　1 1/2 teaspoons ground cinnamon 肉桂粉1.5勺　

　　1/2 teaspoon chili powder, or more to taste 辣椒粉或其他调味剂0.5勺
　　Chocolate shavings (optional). 巧克力屑若干（可无）
　　做法：
　　1. In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
　　将糖加入3/4杯水中搅拌煮至糖融化，冷却待用。
　　2. Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.
　　将巧克力屑以外的全部材料放入搅拌机中搅拌至细滑的泥状。放入4-6只模具中，冷却至少30分钟。可以在出盘前撒上巧克力屑装饰。
　　Yield: 4 to 6 servings. 4-6人份