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Chocolate soymilk pots de creme

A silky chocolate custard that arrives on the table in ten minutes. Chocolate soymilk does the work here, making a mousse-like pot de creme without cream or eggs to fuss with. Serve cold or warm, with whatever you have on hand.

Serves 2. 15 minutes, 10 at the stove.

About 480 calories a serving, 7 g protein, 42 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 4 oz dark chocolate

From your shelf

  • 1 cup light chocolate soymilk (Silk)

Staples

  • 2 tablespoons butter
  • pinch salt

  1. Chop 4 ounces of dark chocolate into small pieces and place in a bowl. Heat 1 cup of the chocolate soymilk with 2 tablespoons of butter and a pinch of salt until it steams but does not boil, about 4 minutes.
  2. Pour the hot soymilk mixture over the chopped chocolate and let it sit for one minute to soften. Stir until the chocolate melts completely and the mixture is smooth.
  3. Divide the chocolate custard between two serving cups or bowls. Chill until set, at least 5 minutes, or serve warm if you prefer.

Note Swap the dark chocolate for cocoa powder if you have it; whisk 2 tablespoons into the warm soymilk until smooth. Leftovers keep refrigerated for three days, covered. Serve with biscuits, fresh berries, or a spoonful of yogurt to cut the richness.

On the label

SOYMILK (FILTERED WATER, WHOLE SOYBEANS), CANE SUGAR, COCOA (DUTCH PROCESS), CARRAGEENAN, NATURAL FLAVOR, POTASSIUM CITRATE, SEA SALT, REB A (STEVIA LEAF SWEETENER). VITAMINS & MINERALS: CALCIUM CARBONATE, VITAMIN A PALMITATE, VITAMIN D2, RIBOFLAVIN (B2), VITAMIN B12.

Silk, plant based milk, serving 240 ml, package 0.5 GAL/1.89 L. Ingredients as printed on the label.

More from Silk

Other soy milk

Cooks as soy milk, chocolate. Half of it left? Use up the soy milk.

Had this in a photo? Cook with it Photograph your shelf