It might not surprise you, but Rob and I do not have plans for New Year’s Eve. Last year, when I pregnant and super tired, we stayed up as late as I could muster, but these days, I am still sleep deprived and it is not worth staying up all to midnight when my baby will be waking me up a couple hours later.
While I don’t nap when my baby naps, we do share a common bedtime. 7:30 pm. Maybe 8 pm if we’re pushing it.
Which is why even our Christmas gatherings had us scrambling to get home early. We are such party poopers these days.
My mom made these delicious chocolate pots de creme as my Christmas dessert. Light, airy and filling, it was a great end to a meal. It reminded me of a crustless version of my No-Bake Chocolate Mousse Pie. For both of them, silken tofu is used as the fluffy base but you’d never know there was a hit of protein in the dessert. My mom’s suggestion to sprinkle with some of the leftover crushed candy canes was spot on and perfect for the Christmas holidays. Thanks Mom!
Enjoy your holidays, everyone, and bet wishes for the new year. 🙂
Chocolate Candy Cane Pots de Creme
Adapted from The Endless Meal
4 oz dark chocolate, finely chopped
1.5 tbsp sugar
1/4 tsp instant coffee
1/4 tsp salt
1 cup (8 oz) aseptic silken tofu (ie Mori-Nu)
1 tbsp water
crushed candy canes, for garnish if desired
1. Make a double boiler by placing water in a small saucepan. Cover with a bowl so that the steam cannot escape. Turn heat to medium and boil water. Place chocolate in the bowl and allow to gently melt, stirring occasionally. When almost completely melted remove from heat, taking care not to allow the steam to come into contact with the chocolate. Stir until completely melted. Stir in the sugar, instant coffee and salt until dissolved.
2. In a blender, combine the melted chocolate mixture, silken tofu and water. Blend until completely smooth.
3. Divide into 4 small ramekins or mason jars. Cover and refrigerate for at least 2 hours.