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.

Make Ahead

The custard can be refrigerated overnight.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: CarolinaCarol

Review Body: So these were wonderful! Of course, like all of us cooks, I varied the recipe: used unsalted cashews instead of peanuts, as I know that cashews create a creamier mouthfeel. Since I am prediabetic, I also ditched the heavy cream for sugar-free vanilla coffee creamer (sounds awful I realize but really it came out great!). And being a fan of dark chocolate instead of milk, I used 50/50. And I didn't feel the need to add any agave or corn syrup, it was sweet enough with my substitutes. Topped it off with sugar-free vanilla yogurt as the recipe said but frankly it didn't need any topping at all. Very satisfying chocolate dessert.

Review Rating: 5

Date Published: 2017-03-17