Vegan Chocolate Pots De Creme


This quick and super delicious dessert is so rich and creamy that you will not even realise the missing of heavy cream and egg yolk in most traditional recipes. This is a healthier version that is dairy-free and uses silken tofu, I can guarantee you that no one can tell the taste of soy, let alone tofu! Talk no more, get your blender out and this awfully healthy treats will be ready in no time! Check out another flavour of mousse I have created: Vegan Grape Pots De Crème.

Dietary: Vegetarian, Vegan.
Make 3 ramekins

 115g semi-sweet non-diary dark chocolate (compound or chips), chopped
 1/2 tsp instant espresso/coffee powder
 1/4 tsp Himalaya or sea salt
 225g silken tofu (extra soft silken tofu will be even better)

 1 Tbsp castor sugar or agave nectar, optional
Toppings (choose one)
 Chocolate Curls
 Icing powder

1. Create your own double boiler method to melt the chocolate, click to see how.
2. Heat until chocolate is almost completely melted, remove from heat. Add coffee powder and salt, mix well. Let cool for about 3 minutes.
3. In a blender or processor, pour in the tofu and melted chocolate. Process until completely smooth, pausing the machine to scrape down the sides and under the blade, if necessary. Taste if the mixture is your preferred sweetness because some semisweet chocolate can be quite sweet, I did not add any more sugar. If it is not sweet enough for you, add sugar. Stir until smooth. The mixture may look runny now, no worries.  
4. Pour the mixture into ramekins or small jars, and refrigerate to chill until set for at least 3-4 hours.  Serve chilled, and top with chocolate curls or your favourite toppings.

☼ How to Make Chocolate Curls? Click.


  1. Wow, using tofu? Seriously?! I'm gonna try this.

    1. Hi Wendy, do try and let me know ya ;) Guarantee no one gonna tell there's tofu in there. Proven by all my guests, hehe.