Pots de Creme Day


One thing that my mom made for me that I tend to miss at times is good chocolate pudding.  Since I am lactose intolerant, having good pudding is not really an option unless I want to go through the “trouble” of enjoying it because of the milk that is included in the recipes.  Pots de creme Day is on August 27 so I decided whip out the chocolate and serve up these incredibly tasty treats to my friends and family.  Silken tofu can be substituted in the recipe and it will give you a delicious pudding that will tantalize your tongue.


These pots de creme are more than just pudding.  They are creamy, thick explosions of chocolate goodness that truly satisfy.  Plus there is no fattening egg or milk in this recipe, only protein-rich tofu and healthy, delicious chocolate.


Tofu Pots de Creme
Makes 12 small (espresso cup) or 6 medium (ramekin)

  • 1 (14-ounce) package Silken Tofu, drained and cut into small chunks
  • 10 ounces dark chocolate, broken into pieces
  • 2 teaspoons instant espresso powder
  • 2 to 4 tablespoons sugar (as desired) — I added 2 teaspoons
  • 2 teaspoons pure vanilla extract
  • dash of salt

1)  Melt chocolate in double-boiler or microwave until melted and smooth.

2)  Puree tofu in blender or food processor.  It will be thick like custard.

3)  Stir powdered sugar, salt and instant espresso (or coffee) granules into the melted chocolate.    Stir in vanilla.

4)  Pour melted chocolate over tofu in blender (or food processor), process until completely blended, scraping sides down.

5)  Spoon mixture into espresso cups, sake cups or small custard cups.  You can also go bigger with martini glasses or ramekins.

6)  Chill 1 hour or until set.  Before serving, garnish with chocolate shavings or chocolate nibs.  To enhance the flavor, allow to stand at room temperature for 15-30 minutes, uncovered.


The tofu gives this recipe a dense, creamy consistency.  Letting it come to room temperature allows the chocolate to stand out and softens the tofu.

***Update – You don’t need to add milk to lighten this recipe.  Simply throw it in the microwave for 15-40 seconds.  My microwave is pretty strong and it only took 15 seconds to create a beautiful, delicious mousse.  Heating softened the tofu into a delicate, rich dessert.  Thanks to Mark for his microwave skills!***

So now you have two great recipes in one.  This vegan recipe is easy to make, but looks like you spent a lot of time on it.  It’s the perfect dessert for a hot day.  You can also enjoy it post workout to benefit from its great protein.  Get this recipe started off right with all natural chocolate from Drexelius Chocolates.


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4 Responses to Pots de Creme Day

  1. Geni says:

    You are KILLING me with all your lovely chocolate photos, recipes and posts. This one looks particularly enticing. The photo really captures the creaminess! I want to try it TONIGHT! Thank you or darn you…not sure which.

  2. You are too kind, Geni!
    I hope we can get together one of these days and make a few recipes.
    I’ll supply the chocolate 🙂

  3. Pingback: Top Five Chocolate Recipes – 2010 | The Quest for Incredible Chocolate

  4. Pingback: Valentine’s Day Chocolate Recipes | The Quest for Incredible Chocolate

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