Vegan Dark Chocolate Pots de Creme
Ingredients
- 240 g Alter Eco 85% Deep Dark Blackout Organic Chocolate, chopped
- 349 g firm silken tofu, drained
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (125 mL) plant-based cream or full-fat coconut cream
- 1 tsp instant espresso powder
- 1 tsp vanilla extract
Optional garnishes
- Vegan whipped cream and chocolate shavings to serve, if desired
Preparation
Melt the chocolate in a double-boiler or in a microwave in 30-second bursts, stirring each time to avoid burning, and set aside.
In a food processor or high-powered blender, combine the silken tofu, sugar, plant-based cream, instant espresso powder, and vanilla extract. Scrape down the sides as needed.
Pour the melted chocolate into the mixture and process until completely smooth and no white flecks remain.
Pour the mixture into 6 small serving dishes.
Top with vegan whipped cream and chocolate shavings and serve immediately.
If preparing ahead of time, cover the dishes, refrigerate, and remove from the fridge about 20 minutes before serving to soften.