As I was glancing through my cookbooks, I ran across this gem from Heidi Swanson’s Super Natural Cooking. I’m not a fan of tofu, and I only tried it because Heidi’s intro promised the tofu would not be tasted. And guess what, she’s right. These are perfect little puddings, and freeze nicely into fudgesicles.
The original recipe calls for amaretto flavoring, which sounds kinda nutty to me, so I just skipped it. The first time I made this, I thought I’d be all Gourmet and steeped some fresh mint in the soy milk…the idea was good, but the result was medicinal and not well-received. If you want to make these into chocolate mint, use peppermint extract instead.
Print
Chocolate Pot De Creme
Ingredients
- 1 cup safe chocolate chips ( I used Divvies)
- 1/2 cup dairy-free Vanilla or Chocolate milk (depending on how intense you want it to be!)
- 1 12 ounce box of silken tofu, liquid drained
Instructions
- In a microwave-safe bowl, heat the soymilk and chocolate chips slowly, 30 seconds at a time stirring in between zaps, until melted and smooth.
- Using a stand blender, immersion blender or a food processor, mix the warm chocolate soy mixture with the box of tofu until smooth and creamy.
- Add some sugar to taste at this point if you think the pudding needs it and mix well.
- Spoon into cups and chill for 1 hour. It will thicken up as it gets cooler.
Notes
Read my post on dairy-free milk alternatives HERE.
that looks delicious! and super easy too…
Wow, that really looks rich and creamy!
I lived on this stuff in college, except the version I ate didn't have any soymilk and was insanely thick. We would fill graham cracker crusts with it and top it with Cool-whip. It made seriously great pie.
Oh, I remeber those cookies. Emily used to love them when she could have wheat This recipe looks delicious! I can't wait to try it.