Saturday, November 14, 2015
Vegan Chocolate Pots-de-Creme
My friend Andrea forwarded me a recipe for pots-de-creme, and I've modified it a bit and made enormous quantities. The following will leave you with a blenderful of creme, which you can serve in nice glass cups, pour into little filo dough ramekins (that's what we did here), or freeze for ice cream.
2 packages tofu: I used one silken and one firm. Soft would do just as fine.
2 1/4 cups unsweetened vanilla almond milk
1 package (approx 2 cups) dark chocolate chips
2 tbsp baking cocoa
optional: 2 tbsp brown sugar or maple syrup
Heat almond milk in saucepan until very hot but not yet boiling. At the same time, place tofu, chips, cocoa powder and sugar in blender. Add hot milk and blend until very very smooth. Refrigerate for several hours before serving.