Cremes with chocolate and silky tofu, without egg or dairy

These delicious creams have an incredible, dense and creamy texture at the same time, and have the advantage of being without egg, milk or cream and without refined sugar. Notice to vegan, chocolate and other gourmet followers …

When one of the readers of My Parisian Kitchen blows me a recipe to put on the blog by telling me it is to test, really delicious and interesting by the ingredients. So I run. And it is indeed interesting nutritionally, very good and which is more simple and quick to do.

Marie did not discover My Parisian Kitchen by chance. I admit, I gave him the address of the blog because we swim together at the swimming pool on Saturday morning. By dint of hearing me talking about the kitchen between two lengths or in the shower, she discovered the blog. She has tested several recipes including the coconut milk and vegetable crumble and the curry monkfish that she regularly redoks. And others obviously. It’s nice to have the feedback on your achievements. First if you liked it or not, if the recipe was well readable and easily achievable. If you have adapted the recipe (how and why) … and even feedback in pictures, it’s great! Besides, I gather your achievements in a table on the Facebook page of My Parisian Kitchen.

So there you go, you understood this recipe is not mine, it is that of Marie. She delighted my little family a few months ago and it was with her permission that I published here. And icing on the cake I was “forced” to make it a second time for the photos.

Chocolate and silky tofu creams, vegan, without egg or dairy

Some information on recipe ingredients:

The silky tofu comes from the fresh soy juice curd and benefits from the significant protein content of the soy seed.
You can replace agave syrup with honey not too pronounced (all flowers or acacia for example).
The second time I used the chocolate dessert bounded at 65% of Nestlé cocoa and it was great!
The blender may have done lots of small air bubbles. Type your verrines on your worktop to make them disappear or leave them, whatever.
The texture seems very liquid but no worries. Once cooled the cream will become very dense.
I dotted here with grated white chocolate for the photos.

Have you seen my little hyper practical kitchen utensil brought back from my trip to Japan? It allows you to measure from 10 to 50 ml (below I use the doser for cocktails) and especially the teaspoons.