Mexican Chocolate Tofu Pudding

Mark Bittman, The Minimalist, posted this recipe at the NYT site recently. I'm interested in combo of Mex, choc, and tofu.

Here it is in case the link breaks:

Mexican Chocolate Tofu Pudding
by Mark Bittman

Time: 10 minutes, plus 30 minutes’ chilling

3/4 cup sugar
1 pound silken tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder, or more to taste
Chocolate shavings (optional).
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.

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.

Yield: 4 to 6 servings.