Active Time
15 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 4
© Constantine Poulos

How to Make It

Step 1    

In a small saucepan, combine the chocolate milk, cream and peanuts and cook over moderately low heat until it just comes 
to a boil. Transfer to a blender. Add the tofu, milk chocolate, agave syrup and kosher 
salt and blend at high speed until smooth, about 2 minutes (the mixture will be 
slightly grainy). Divide the custard into four 8-ounce ramekins or small dessert 
bowls. Refrigerate until set, 1 to 2 hours. 


Step 2    

Serve the custards topped with vanilla yogurt, granola, a dusting of cocoa powder and a pinch of coarse sea salt.

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