Chocolate Espresso Soy Dreams

This recipe for Chocolate Espresso Soy Dreams is a pot de creme recipe which uses silken tofu instead of eggs or cream.  For best results use good quality tofu and chocolate.  No one will know they are so unless you tell them.
  • PrepN/A |
  • TotalN/A |
  • Serves6 -8 depending on size of cup


    • 1 (16-ounce) package Azumaya Silken Tofu (drained)
    • 12 ounces good quality semi-sweet or bittersweet chocolate cut into small pieces
    • 2 teaspoons instant espresso powder
    • 2 to 4 tablespoons sifted powdered sugar if desired
    • 2 teaspoons pure vanilla extract
    • Garnish (Optional)
    • 1 Whipped cream or non-dairy whipped topping
    • 6 Dark chocolate covered espresso beans


Microwave chocolate in microwavable bowl on MEDIUM-HIGH (50%) for 1 to 3 minutes, stirring occasionally until melted and smooth.

Puree tofu in food processor; add melted chocolate and powdered sugar and instant espresso powder, process until completely blended, scraping sides down. Add vanilla; blend well.

Spoon mixture into Pots de Creme cups or small custard cups.

Chill 1 hour or until set. Garnish with whipped cream and shavings. Let stand at room temperature for 15 minutes, uncovered, before serving (to enhance the flavor).
Recipes From - The Gourmet Food And Cooking Resource