Vegan Dessert Recipe: Chocolate Pots de Crème

This delicate, rich chocolate dessert is from Laura Theodore, The Jazzy Vegetarian. Served in tiny espresso cups, it provides an elegant ending to any meal. You can make it the day before serving if you wish — always a bonus when entertaining.

Ingredients, Makes 4 to 6 servings

3/4 cup vanilla non-dairy milk
12 ounces soft regular or silken tofu, drained and cubed
2 teaspoons brown sugar
1 cup vegan dark chocolate chips

Preparation

1. Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot, but not boiling.
2. Put the tofu and brown sugar in a blender, then add the chocolate chips.
3. Pour in the nondairy milk and blend until completely smooth.
4. Spoon the mixture into tiny dessert bowls or espresso cups and refrigerate for 4 to 24 hours.
5. Serve chilled.

View her Vegan Cooking Show on PBS.