Chocolate Pot de Crème
With its rich chocolatey creaminess, you wouldn’t believe
this dessert is purely plant-based and full of good-for-you essential
fatty acids. So luscious, it wows vegans and non-vegans alike.
Prep Time25 minutes mins
Cook Time35 minutes mins
Course: Dessert
Keyword: chocolate, chocolate pie
Servings: 6
Author: Lisa Vidigal
- 1 can (13.5 ounce) Simple Truth Organic Coconut Milk
- 1/2 cup Simple Truth Organic Soy Milk
- 4 ounces Simple Truth Organic 72% Dark Chocolate Chunks
- 1/2 cup extra-firm silken tofu
- 4 1/2 tablespoons Simple Truth Organic Sugar
- 1/8 teaspoon salt
Garnishes:
- 1/3 cup chopped Simple Truth Roasted Almonds (optional) for serving
- Coconut non dairy whipped dessert topping (optional) for serving
Preheat oven 300º.
In a heavy saucepan, bring coconut
milk and soy milk to boil. Remove from
heat; whisk in chocolate chunks until
smooth.
In a food processor (or blender),
combine tofu, sugar and salt together
until smooth. Then, while processing,
slowly pour hot chocolate mixture into
tofu mixture.
Place 6 small (4-ounce) ramekins or
small cups/bowls into a large roasting
pan and divide chocolate mixture
among them. Put pan in a rack in
center of heated oven and add hot tap
water to the pan until the water reaches
halfway up the sides of the ramekins.
Bake until edges are lightly set but
center jiggles when gently moved,
about 35 minutes. Remove ramekins
carefully and place on a wire rack to
fully cool. Refrigerate at least 3 hours
until set.
To serve, top chilled pots de créme
with a dollop of whipped dessert
topping and/or a sprinkle of chopped
almonds, to taste, if desired. Can be
made a day or two ahead of serving;
keep chilled.