Chocolate Pots de Creme (Pareve)


This is a smooth and luscious blast of chocolate and so simple to make, and in this version is completely without dairy (if you would like the full-on dairy version, go to Chocolate Pots de Creme. I present mine in tiny 1/3-cup custard cups, as they are so rich that I like just the smallest amount served with some fresh berries on the side. You can, of course, be totally decadent and opt for the standard, larger custards cups, in which case you will have 6 servings. You decide, but remember you were warned!
11/2 cups soy milk
2 cups semisweet chocolate chips (must not contain milk products)
2 eggs
1/4 cup sugar
1 Heat soy milk to boiling in microwave or on stovetop,

2 In a blender or food processor, combine remaining ingredients. Pour in hot soy milk and blend until smooth, 1 or 2 minutes.

3 Pour into 12 small custard cups (1/3 cup each) and refrigerate for at least 3 hours before serving.

servings  use metric
original recipe yield: 12 Servings
Notes Toasted, finely chopped almonds, or toasted coconut are lovely garnishes for this dessert.

If you use our recipes - please give foodie kitchen credit and link to