janet @ the taste space

Chocolate Candy Cane Pots de Creme

In Desserts, Favourites on December 31, 2016 at 8:31 AM

Chocolate Candy Cane Pots de Creme

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. 

Chocolate Candy Cane Pots de Creme

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

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.

Serves 4.

  1. Happy New Year Janet – am sure you have a fun year ahead of you with your wee one. Love the candy canes on the mousse – thought you got the idea from Isa’s cookies but your mum sounds full of good advice – am sure she is very helpful with the baby too

    • Thanks Johanna! My mom is great and a definitely a great help with the baby. She also recommended sprinkling it with icing sugar but who isn’t to say she got the idea from my blog post, either. Hahaha. 🙂 Hope all is well and best wishes for the new year to you and your family.

  2. I made a similar dessert for Cooper a couple of days ago, but mine are much more simple, just silken tofu, bananas and cocoa powder. Yours are definitely a more grown up treat.

    Happy New Year to you, your husband and little one. May 2017 bring you great happiness (and more sleep).


  3. Happy New Year!
    What a great dessert! Your mom is so cute to have made these =)
    “We are such party poopers these days.”
    Haha not even. It’s just different is all.
    I miraculously made it past 10pm New Year’s Eve… but didn’t make it anywhere near midnight. It really is just like any other day for me.

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