I Take it Back...

Chocolate Pot de "Creme"

That thing I said about predestined yuck for any recipe mixing in tofu and calling it good...I take it back. As I was glancing through my cookbooks, I ran across this one again from Heidi Swanson's Super Natural Cooking....a recipe I'd tried in the past to great success. It was the first recipe, other than smoothies, that I had used tofu for blending.

I only tried it because Heidi's intro promised that the tofu would not be tasted. And guess what, she was right. My success with her recipe is probably why I got sucked into buying the Mori-Nu Mate in the first place, and why I was so terribly baffled at how horrible the Mori-Nu Mate was.

So here it is, I will eat humble pie, and I promise...you won't taste the tofu. The original recipe calls for amaretto flavoring, which sounds kinda nutty to me, so I've switched it out and modified the measurements and technique slightly to make it easier.

The first time I made this, I thought I'd be all Gourmet and steeped some fresh mint in the soymilk...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.

Dairy and Egg Free Pot De "Creme"

1 cup safe chocolate chips ( I used Divvies)
1/2 cup Vanilla or Chocolate soymilk (depending on how intense you want it to be!)
1 12 ounce box of silken tofu, liquid drained
1 t. vanilla extract

1.) In a microwafe-safe bowl, heat the soymilk and chocolate chips slowly, 30 seconds at a time stirring in between zaps, until melted and smooth.
2.) Dump in the tofu and blend well with a wisk or a hand mixer until smooth and fluffy.
3.) Mix in the vanilla.
4.) Spoon into cups and chill for 1 hour. It will thicken up as it gets cooler.