Easy Chocolate Pot de Crème (Vegan)

The MB is so right. When working with chocolate, the temperatures have to be right. If the chocolate is too cold and/or the ingredients, the chocolate can solidify making it grainy even in the blender.

I keep my maple syrup in the fridge so I made sure to warm it before adding to the recipe especially after reading the comments. I also made sure to keep my chocolate very warm and pourable. My chocolate was a bit dry so I added a bit of coconut oil to thin it out so I could pour it into the blender while it was mixing.

I also added some instant coffee granules to the chocolate to dissolve together and some mandarin zest to the tofu mixture. After mixing it all together then chilled it overnight. It firmed up and came out really yummy.

I highly recommend this recipe!

This worked out really well! Mine was more of a pudding than a thicker/mousse-like consistency akin to the photos but the taste was lovely and I didn’t have any issues with the chocolate seizing despite my tofu being cold. I’m pretty sure my tofu was extra silken, so perhaps the higher water content contributed to a thinner consistency? Either way it was still a lovely and easy dessert. I did have to add extra maple syrup to eradicate the tofu taste but perhaps that’s just my sweet tooth level.

My husband and I absolutely love this. We’ve made it about 6-7 times, and two of the times it did not turn out correctly. It’s like the chocolate doesn’t full incorporate and has a gritty feel even though I’m using my vitamix every time. I read through the comments and I’m going to try to figure out what’s happening! I feel like I do the same thing ever time, but I’ll try to let my refrigerator tofu sit out for 10 mins next time

I made this for my vegan grandson and have been trying to make a lot more vegan recipes. The flavor was great but the texture was grainy. I used all the exact ingredients mentioned. Used high speed blender also. I don’t know what went wrong as others mentioned creaminess. Didn’t send leftovers home with him as I was a little disappointed in the result.

Fantastic!!! I used milk chocolate and agave because that is what I had on hand. I *love* the results: so creamy and rich! I also tried whipping it after it was set, and it made it so much lighter (color and texture). I whipped just for 2 or so minutes and got it to soft peaks. I think it would be perfect for filling something! Or for someone who wants something a bit lighter. I am also going to try freezing the mix (whipped and not) in Popsicle molds and my ninja Creami bowl. I have a feeling that this will be my go to easy vegan dessert for years to come.

I added cashew milk to my chocolate – very yummy! This was a hit at home and great surprise when told the base is tofu. WOW!
It definitely pays to choose quality chocolate.

Wow! This tastes nothing like tofu as promised and it was absolutely delicious and the texture felt rich and creamy, no weirdness! My tummy doesn’t like tofu I realized but if it were to cooperate I would’ve gladly added this to my weekend indulge list. This was very easy to make. You all are so impressive with these recipes!

This is absolutely delicious! I made it as a treat to give to a family who are going through a tough period and they loved it! The 10 year old boy was over the moon about it! We love it too, and I actually bought some pots de creme pots to put it in. They are tiny but it makes it look all the more special – and it goes farther.

This was absolutely delicious! Used Ghiradelli 60% dark chocolate chips. I didn’t bring the tofu to room temperature and I heated the chips in the microwave; I had no trouble with the tofu seizing up or anything.

I think the tofu needs to be left to come to room temp. My chocolate also seized when I added it to the blended tofu. I did put that tofu-chocolate mix in the microwave and after a minute it seemed to be the right consistency; I have it cooling in the fridge now so will see how it turns out in an hour.

this so unbelievably delicious! Creamy and rich in flavour. The acidity of the tofu actually amplifies the flavour of the chocolate!

I made this to serve to company, over my husband’s objections. He agreed to lick the blender bowl with a scowl, and it was great to see his expression change to one of delight. I used Ghiradelli dark chocolate chips–the flavor and texture were amazing. This recipe is miraculous.

Thanks for more deliciousness! One tip that I’ve come up with for deserts such as this (sliken + melted chocolate) is to warm the blended silken so that when you add the melted chocolate, it does not harden quickly. I have found if the silken mixture is cold when I add the melted chocolate, the overall blend can end up a little bit gritty because the blender is actually breaking down hardened chocolate. Having a warm silken mixture solves that problem!

Made this with melted Kirkland brand chocolate chips and was definitely sweet enough without the maple syrup. Added 6 tbsp soy milk to replace the liquid. It was yummy. Fills the chocolate craving.

I made this but I only had extra firm silken tofu on hand. It still turned out fine. It was most likely thicker than your recipe, but the flavor was yummy and the texture was still pretty good. It was a thick pudding. This could probably pass as a frosting when using extra firm tofu. And you’re right, NO tofu flavor! Love that.