These remind me of French “Petits Pots de Crème au Chocolat” from my childhood in France! Typically, these petits Pots are made with dark chocolate, heavy cream, egg yolks and sugar. Of course I have revamped them, Cuisinicity style, while keeping their rich creamy texture and luscious flavor. I have done away with the heavy cream, the eggs and…even the added sugar!! The only thing I have kept from the original recipe is the dark chocolate! I can’t even believe it myself, but you’ll have to try these to know what I mean.
The ingredients I have used to recreate these little gems are vegan and nutritionally superb: I use organic silken soft tofu and coconut milk as my base, and even add puréed black lentils so that the batter is filled with plant-based protein. Dried dates (I love medjool especially because they are so moist, they blend in beautifully in the batter) and bittersweet chocolate are the only source of sugar–that’s it! I used to bake these but there is really no need. You can simply pour them in champagne flutes or in porcelain ramekins (2.5 oz) and serve chilled for an elegant party, or in individual disposable baking cups–so festive on a buffet table! I am sharing photos of both below so you can decide!
I also use this recipe as a rich chocolate ganache, as I do in my Vegan Génoise with Chocolate Ganache (click here).
I have created a lot of recipes over the last 20 years but I think I would rank this one as one of my personal BEST–The perfect marriage of Delicious and Nutritious–so enjoy!
I make it for you in my kitchen here!
Crème au Chocolat (Vegan)
Ingredients
- 6 oz coconut milk unsweetened
- 5 pitted medjool dates chopped + 2 Tbsp water
- 12 oz organic silken tofu soft, not drained
- 1/2 cup canned or cooked lentils, rinsed and drained*
- 8 oz dark chocolate 60-70% cocoa
Instructions
- Place the chopped dates in a little container with 2 Tbsp water and place in microwave for 30 seconds to soften and set aside.
- Break up the chocolate into pieces and place in small microwavable measuring cup and heat in microwave on high for 1-2 minutes only, stir well until smooth and proceed.
- Place all the ingredients in a blender and process for 1-2 minutes until smooth.
- Scrape the sides and blend again for another minute.
- Pour the custard in champagne flutes or individual small porcelain ramekins.
- Chill in the fridge for at least one hour
Video
Nutrition
Here are brands of canned lentils I like: Organic Black Lentils (click here)— you can also find them (click here) at Target, of all places!!
Here is the soft silken tofu I like to use!
This recipe was featured on www.NaturallySavvy.com, a great website about natural and organic living! Look at the BEAUTIFUL infographic they made! It really captures its simplicity and yumminess doesn’t it?:
Here they are displayed in little porcelain ramekins (2.5 oz)–so beautiful on a buffet table with a demi-tasse spoon ready to go!
Or, if you prefer to use disposable baking cups, as long as you pick the more rigid ones,they also make a beautiful display and you can pick and choose the motif to match the occasion!
Here are brands of canned lentils I like: Organic Black Lentils— you can also find them (click here) at Target, of all places!!
Here is the soft silken tofu I like to use!
Question:
In your video you bake the ramekins but in your written recipe you say to chill the flutes instead.
The recipe is titled Baked Chocolate Custard but the video is Pots de creme………….So confused!
Chill or bake??
Dear Denise, I am so sorry for the confusion! I actually wrote the reason for changing to just chilling in my introduction to the recipe. You can do either! But I find that it’s just as delicious without baking and Less fuss so that’s how I do it now. Let me copy and paste here for you. Again my apologies for the confusion!
… I used to bake these but there is really no need. You can simply pour them in champagne flutes or in porcelain ramekins (2.5 oz) and serve chilled for an elegant party, or in individual disposable baking cups–so festive on a buffet table! I am sharing photos of both below so you can decide!
Incredible! So rich and satisfying…just as delicious out of the freezer.
Hello, I just discovered your wonderful web site and would like to try the pot de creme recipe. However, I would like to bake them to ensure the tofu is exposed to some heat. Could you tell me what temperature you formerly cooked them at for 10-15 minutes when you did the video?
I completely agree with you about Beluga lentils. While surely in a recipe another can be used, Beluga Lentils are fantastic. I highly suggest them for salads and other recipes. The texture and flavor is unmatched. I like to sprout and steam mine.
Bonne Année !
I seem to remember 325F in convection oven for 10-15 minutes. Thank you so much for the lovely comment!! 🙂
Wonderful blog! I found it while browsing on Yahoo
News. Do you have any suggestions on how to get listed in Yahoo News?
I’ve been trying for a while but I never seem
to get there! Many thanks
Thank you cooking easy! I didn’t even know I was listed there, but I think that’s because of an interview my husband, Dr David Katz did, so not sure how one gets listed on there directly. Sorry I couldn’t be of more help! 🙂
Absolument delicieux et tres onctueux! De quelle marque de chocolat vous servez-vous, SVP? J’ai utilise de tablettes de Lindt a l’orange… ce qui rajoute un petit gout agreable. C’est vrai que ca rappelle des souvenirs d’enfance. Merci pour vos bonnes recettes!
Signee- une autre Catherine qui vit aux USA (Washington, DC)
Ah que c’est gentil Catherine, ca me fait plaisir!! Hmm les tablettes Lindt à l’orange, un délice aussi! Je me sers tout simplement de Ghiradelli 60% cocoa ou alors d’un chocolat noir vegan quand j’en trouve! 🙂
Could you post the nutritional profile of this dish? I want to know just how badly it will affect my weight loss plans. (But I’m sure it it will be worth it.)
That’s for sure Michaele!! Here you go:
per serving: 234 cal, 8g sat fat, 0g transfat, 3g monounsaturated fat, 1g polyunsaturated fat, 0mg cholesterol, 19mg sodium, 24g carbohydrate,
4g dietary fiber, 5g added sugar (total 15g), 6g protein
Thank you Catherine for your Creme au Chocolat recipe. I used brown lentils as I was unable to source any black lentils. Your recipe was an enormous hit!
That’s wonderful Elke! I am so happy to hear that!! 🙂
You call for black lentils, not only here, but also in other recipes. Then in the Comments section, you say that other types of lentils are OK. When I first read the recipe (before reading the comments), I assumed you had tested it and come to the conclusion that black lentils give a superior result. If other lentils work equally well, why do you specify black ones? Are they nutritionally superior to the other varieties, or do they simply mix in better? Black lentils are certainly harder to find, but maybe that’s because I always use dried beans, lentils, etc. and cook them myself.
Thank you. I’m eager to try this recipe.
Hi Rebecca,
The black beluga lentils are slightly more nutrient dense than the others (they have a little more fiber) but really all lentils are highly nutritious and you can’t wrong with any of them, which is why I encourage people to use any lentils if they have trouble finding the black ones. My own preference and main reason for using black lentils when I do is when I need to puree them for either my dark chocolate pastries or my burgers to give them that dark dense color. I also just like the way they blend best. I especially love French lentils for my salads because they stay perfectly “al dente” which is just perfect for that! I hope this is helpful! 🙂
Yes. That is very helpful. Thank you.
I had suspected that one of your reasons for using the black lentils in the chocolate desserts is for the color. I haven’t tried it yet, but I suppose the brown or the pink lentils could give the finished dish a lighter or almost “muddy” color (which I am sure would taste fine, but could possibly be off-putting, depending on the intensity of the color.
I am thinking of red (or pink) lentils because I recently made a soup with them. The lentils broke down completely with only a few minutes’ of cooking time. Whereas the French de Puy lentils keep their shape (good for salads) the pink ones are at the other end of that scale. It’s been so long since I’ve used the black ones that I don’t recall. In the meantime, I’m not so sure I’ll wait until I get some black lentils before I make your Creme au Chocolat. Perhaps I’ll make it with the standard brown lentils, which I have in my cupboard now.
Thank you
Yes Rebecca I have made my creme au chocolat with the standard brown lentils and they were delicious and still beautifully dark because of the dark chocolate, so nothing “muddy” there. Red lentils I wouldn’t use for this dessert! 🙂
Hi Catherine,
Sound delicious!
I was Just was wondering if I can add the mixture to a baking dish rather than individual ramekins or baking cups.. I am hosting a dinner party with a large number of people, so thought to make this but in a baking dish.
Thanks
Mahnaz
Oh my goodness Mahnaz, so sorry I didn’t get to your question earlier! It’s a very good one and I assume it will work just fine, you’ll just need to adjust the baking time…but I bet you have figured all this out by now and could even tell me how it went for you! I would LOVE to know!! Thanks so much! 🙂
Hi Catherine,
Thanks for replying back. Yes I have made it in a baking dish, just increased the cooking time to about 15 mins. It came out all lovely and absolutely delicious. I love the creamy and rich chocolaty taste of it.
Catherine you are a star, thanks for all of your tummy and nutritious recepies.
❤️
YAY Mahnaz that makes me so happy!!! I may try making it that way myself too! Thank you for your delicious comment! 🙂
At your suggestion on Nutrition GPA, I am going to give this a try. But I have a couple of cooking questions (since I don’t cook). Is there anything special about coconut milk? Can I substitute almond milk? I am not vegan so don’t know if makes a cooking difference or just a diet difference.
Second, I made the flourless brownies which were delightful. I used the package of lentil you showed from Target. Did you just add those straight to the recipe or warm them in the package per the directions? I added straight so I did get a bit of texture. I may not have blended them well enough.
Looking forward to a lovely dessert! THANKS
Wonderful BSAITO!
There is nothing special about the coconut milk–other than the fact that I use the regular (not low fat) one and I do not recommend substituting with almond milk for this particular recipe because the coconut milk is there to give it a creaminess that the almond milk would not, as it is a little to watery.
As for the flourless chocolate cake, I am so happy you loved it but the lentils are meant to be finely ground in the food processor (not an electric mixer–make sure you read the instructions exactly) along with the other ingredients. The lentils are supposed to disappear in the batter and just leave that wonderful creamy, almost molten chocolaty center!
I hope this is helpful!! 🙂
Help! I committed to bringing a double batch of these to a party tomorrow and can’t find the black lentils. Target’s web site said they were in stock – wrong. Have been to every natural foods store in town. Is there ANY other bean I could substitute? If not, I’ll bring something else tomorrow and wait until I can make the real thing. Thanks much, Mary Ann
YES Mary Ann!! Any dry lentils (brown is te easiest and most common) in a package that you’ll find at any supermarket, next to the dry beans!!! Just cook them according to package enough to make 1/2 cup cooked, drained. Did I get this to you in time?
Yes, thanks so much!
HURRAY!!!!
Thanks for the lovely recipe. They are like giant chocolate truffles. Much appreciated.
Oh my goodness…..this is yummy!! Works great as a fresh strawberry “dip”!
Thank you! je prends note! bonne journée de printemps!
oh oui, merci, c’est exactement ce que j’attendais comme information! grazie!
bonjour, vous avez une très bonne idée de faire ce genre de dessert à votre mère , je vais en faire de même! très bonne idée et riche en protéines!!…. petite question : could you create a specific program for old persons? some good recipies to help our old parents to eat with pleasure! I ‘ll enjoy it! qu’en dîtes-vous? …….what kind of good food could I preapare to my mom’, that’s a good question no? nutritional and pleasure mixed! there are good books for babies , but for our old persons,? thank you and have a beautiful spring! martine de France
PS les premières tulipes du jardin sont déjà là!!
Quelle merveilleuse idée Martine!
Je pense toutefois que je ne suis pas assez experte en la matière pour écrire un livre specialisé pour les personnes âgées. En tous cas, il est vrai qu’il y a tellement de bonnes recettes sur Cuisinicity remplies de protéines dont les personnes âgées ont besoin, et surtout celles qui ne demandent pas trop à mâcher, pour les dents delicates. Les bonnes soupes aux haricots et les ragouts, genre tagine ou pot-au-feu s’y prêtent particulierement bien. Et bien sur, mes bons desserts au chocolat (ou mes smoothies, milkshakes) qui cachent des lentilles et du tofu pour nos mamans ou papas gourmands! 🙂
Martine,
J’ai continué à penser à votre question et je me suis rappelée d’autres petites recettes que ma maman a adoré aussi, et qui plairont peut-être à la votre: Elle s’est régalée avec mes Simply Cinnamon apples, pommes cuites tout doucement avec un petit peu d’eau, sans sucre, tout simple, presque comme une compote de pommes mais avec des pommes qui restent entières avec un petit peu de cannelle et clous de girofle. Aussi, elle a beaucoup aimé mon Banana Bread qui a remplacé ses petites madeleines (sans beaucoup de valeur nutritive) qu’elle achetait au supermarché pour tremper dans un petit café l’aprés-midi pour le goûter. Elle a aussi adoré ma potato tortilla, qui est une simple omelette de pommes de terre, aussi remplie de protéines. Et bien sur du poisson, tout simplement grillé sur une poêle très chaude ou alors aussi mon orange-grilled chicken qui est très savoureux et qui garde le poulet très tendre. Voila, j’espère que tout cela plaira à votre maman, ça me ferait tant plaisir! 🙂
Catherine,
yesterday, I made 12 portions from 1.5 times the original recipe. I served at room temperature topped with a table spoon full of a sauce made with red orange fillets heated in a mixture of 1 spoonful of bitter orange marmalade, 2cl Cointreau (Orange Liqueur) and orange juice.
I used dark orange chocolate combined with 70% dark chocolate for the orange taste in the creme, and I will add orange zest the next time I do it becasue the touch of orange work very well for me. I use JUST silken tofu, and it made for an incredible dessert last night. Thank You again!
OH MY GOODNESSSSSSSS! Verena, this sounds SUBLIME!!!!!
you bet it also tastes sublime! I already have another plan for the next incarnation, for a birthday lunch dessert: I am going to do an espresso chocolate creme with a little bit of extra strong espresso added…:-)
You are so creative Verena!! You know what I would love for you to do, next time you make these? I would love for you to take a photo and send it to me–I bet they are as beautiful as they are delicious! I can just envision the orange marinated in Cointreau one–oula la! Just watch out that you don’t eat too many of these!!! 🙂
Catherine, let me report of recent incarnations of the recipe (my favorite dessert!) . I tend to add either dried orange peel and/or a little bit of cinnamon to make the flavor even subtler.
I substituted some of the chocolate with cocoa powder: For 300 gr TOFU (I never bother with the lentils) I used 120 gr chocolate chips plus 2 tablespoon full of cocoa powder to make it a little less rich.
But the biggest new development is putting a ripe banana into the batter. You know how well bananas and chocolate go together and this happens here, too. The banana added fruitiness and of course, adds potassium, so also a wise choice in terms of nutrition. It does not change the texture, the dessert is still incredibly creamy and light. You are a genius, thank you so much for inventing this!
That’s wonderful Verena!! I love your creative variations, they all sound so yummy! I absolutely love your addition of the banana–superb!! One thing though that I would recommend is to keep the lentils in this recipe, whatever else you add or replace. The lentils disappear in the batter and provide superb nutrition. In fact, I intended for them to be THE highlight of this recipe, and were when I created it, precisely because they are so good for our health:
https://www.whfoods.com/genpage.php/genpage.php?tname=foodspice&dbid=52#healthbenefits
Thank you so much for your wonderful enthusiasm and lovely words, they mean a lot to me!:)
Hi Catherine, I saw this recipe featured on Healthy Dining Finder and couldn’t believe that lentils and tofu can make such a beautiful dessert! I love tofu but have never tried it in a dessert yet, so I can’t wait to try this out!
Thanks for the recipe, and for all that you and your family do in the name of good food!
Hi Mary! Thank you so much for your kind words! Thanks to your lovely comment, I just discovered your beautiful website and I can’t tell you how excited I am to try your tofu recipes!! As much as I love my hidden tofu recipes such as in my creme au chocolate or my yummy power milk shakes, flourless chocolate cake etc…I just haven’t been able to cook with tofu in its own right! You have resolved that–your hempseed crusted tofu nuggets sound absolutely divine! I love the nuttiness of hempseeds and I can already tell your preparation is going to be fantastic! I cannot WAIT to try it! Thank you in turn for your work!! 🙂
oh que oui! je connais même un peu trop nos chères crèmes au chocolat ! les vôtres apportent une belle onctuosité bien sympathique au goût de ..revenez-y ! ah! ah ! belle continuation! et merci of course!
Hahaha Martine, vous êtes gentille!! 🙂
AHHHHH Martine, ça me fait d’autant plus plaisir car vous êtes Française et que vous savez exactement ce à quoi je les compare!!! MERCI!!! 🙂
bonjour , je viens de réaliser vos crèmes au chocolat : un délice!! juste onctueux, goûteux, tasty comme vous dîtes là-bas!!!!! bravo! à refaire!
bonjour, ça me donne envie d’essayer la crème au chocolat, c’est original et avec les dates ça doit parfumer et donner beaucoup de moelleux! merci!
Ah Oui, vraiment Elyette, cette crème est onctueuse et riche à souhait et j’espère qu’elle vous plaira! HMMMM que c’est bon!!!
WOW!!! Verena! thank you for this wonderful feedback! Not only for your beautiful determination but also your efficiency in getting it done! I am so impressed and I am honored to hear that it was a great success!! I am truly delighted to hear that your friend, a chocolate sommelier connoisseur no less, loved it too! This makes ME HAPPY in turn!!! YAY!!!! 🙂 5 hearts (and more if I could!) back at you!!!
Hi again, Catherine,
because of my daughter’s problems with pulses, we discussed alternatives and you recommended using more silken tofu to substitute the lentils. Here are my results. I had to convert your recipe to metric units, so I decided that the canned lentils could be substituted by 90 gr tofu, bringing the total to 430 gr. As the package contains 400 gr, in the end I used 400. I also used 5 really large, soft Medjool dates, and 265 gr of 72% GODIVA dark chocolate, as chocolate chips are not easily found in my country. Also, I am a firm believer in “the best possible ingredients make the best possible food”. and hence, tend to use finest chocolate for doing chocolate deserts.
The Créme au Chocolat came out gorgious, unbelievably good and outright incredibly good. One of my guests said: “This makes my HAPPY” and he meant it. He’s an old friend and a chocolate freak and has been given a chocolate sommelier seminar for a birthday present… so his vote counts twice. The recipe will become one of my standards. I shall try with a little lighter chocolate (ca 65%), but the 72 made for a really delicious, rich, dark cream. I did bake it at 175 C for 15 minutes rather than 10. THANK YOU very much for your help!
Catherine, I’d love to make these! Just one question: for the coconut milk, did you mean the canned coconut milk or the one sold as a nondairy beverage ?
Hi Shelah, I use a small can (6 oz) of regular coconut milk.
Thanks so much! ❤️
Hi Shelah! Let me know how it went for you!
I made these for our special Christmas Eve gathering. They exceeded my expectations on richness. I didn’t miss the heavy cream or egg yolks one bit! I made sure not tell my guests the ingredients until after they gobbled it up. One person in particular is always on the look-out for tofu as she doesn’t really like the taste. Ha! Got her!
My only stumble is that the recipe, as written, doesn’t specify the size of ramekin used (which also affects cooking time). I purchased 4.5 oz dishes which turns out to be too big for this particular recipe since it’s very very rich. Next time, I’ll fill the cups halfway and after cooking I’ll fill the rest with chocolate-friendly fruit such as raspberries.
All in all an amazing recipe that is now in my repertoire!
Thank you Wendy!!! I LOVE that your guests LOVED it and had no idea it was hiding tofu, let alone lentils!!! AHAHA!!!
Good point about the size of the ramekins, I will attend tooth right now! You are right that my ramekins are smaller than the ones you used–they are 2.5 oz–but wonderful idea with adding the raspberries for your bigger ramekins!
This is THE best! So delicious, and best of all – nutritious!
THANK YOU Beth!!!
I love this desert! So creamy, decadent, and delicious! It is just as yummy as it looks in the pictures 🙂
YAY,my sweet Natalia! I love that you love it!!! 🙂
I have made these a few times now and am always amazed by how quick, how easy and how absolutely delicious they are. The taste and texture are so rich that it’s hard to believe they’re actually healthy…but because they are Cuisinicity, I know that they are.
Thank you Liz! I always love your feedback, and yes, even I am amazed!
I recently had the opportunity to try these without knowing exactly what the ingredients were…needless to say I was BLOWN away. Not only by how rich and satisfying they were ( mouth watering would be the best way to describe it) but by the fact that I was eating something so nutritious. Stealthy and healthy, LOVE it!
YAY!!!!! Tracy! Thank you for that!! That’s EXACTLY how I feel about them too!!! 🙂 🙂
These look yummy! I can’t wait to try these.
Your family has me convinced that they taste as delicious as they look ☺
Adding the ingredients to my grocery list.
HAHA Indeed they are Kristin, you will NOT believe how amazing these are!!!
These. are. SOOOOOO good!!! Honestly, these may be the most remarkable combo of satisfying deliciousness & nutritional value… and that’s saying something considering the roster of recipes on here 🙂 I love these as you know.. and I love eating it and knowing that it’s actually good for me! such a treat in every way!
Thank you sweetie!! It makes me feel so good to know all that good stuff is in your favorite desserts! It makes it that much more special for me to make it for you guys! I should have an addendum to Cuisinicity that says “Loving making the food that loves my children back!”
I confess, I am biased- I love not just Catherine’s food, but also – Catherine! Allowing for that, though, I can say that this dessert is phenomenal. I have had great chocolate mousse in some top restaurants in Paris- and this rivals any of those in terms of culinary delight. But it has no rivals where nutrition is concerned. So delicious, ridiculously nutritious. Classic Cuisinicity, in other words.
Thank you my love! I learned it all from you! <3
How does one get their chocolate “fix” without the guilt? Try this amazing recipe – it is creamy – it is chocolaty – it is rich – it tastes beyond sinful and, it is healthy!!! I don’t know of many ways to indulge in the fun and fantasy of desert and then feel positively virtuous about it. Catherine, this recipe is genius and you know, I am tough when it comes to desert – I like them dense, dark, delicious and filled with the tastes that conjure up my childhood with a Hungarian grandmother who spent hours in the kitchen baking Viennese pastries (Dobis Tortes and Sacher Tortes.) Grandma would have loved this “French Chocolate Mousse” desert – I do and I’m just as tough a critic about other people’s deserts as Grandma was. And, unlike my grandmother’s recipes, this one is easy!!! Bravo!
Hahaha! I know you know your desserts! You make the best yourself! I am beyond flattered and touched that these little pots de crème au chocolat bring you back to your childhood days with your loving Hungarian grandmother. I could not get a more meaningful compliment! It went straight to my heart! <3
I made these for a work bake sale and didn’t tell anyone what was in them until AFTER they tasted/ate one. Everyone loved them and couldn’t believe they were healthy and delicious! I love them and have made them several more times for other events. It is hard to eat just one!
HAHAHAHHA! Candy, I know EXACTLY what you mean! I love your sneakiness and I love that everyone loved them! They are so festive too right?!
Madame,
Ici en France , le ciel est couvert, savez-vous ce que vais confectionner pour nous réchauffer ???
Vos recettes succulentes et de saison : Pasta Fiagole et vos petits pots de chocolat “Baked chocolaté Costard”.
Ainsi je sais que la nourriture que j’ingérerai respectera ma santé et de plus mes papilles gustatives seront à la fête!!!!
Que dire de plus ? MERCI
Ah que c’est gentil Mme Nata! J’apprécie tant vos gentiles paroles! Vous allez vous régaler!! Merci à vous!
Target just closed in Toronto, so I went to the very popular vegetarian store “Big Carrot”,
but nobody knew black “beluga” beans. Lots of other black beans though ! for the cake.
Can I substitute black lentils for French lentils ?
Thank you for letting me know at you convenience.
Absolutely Ludmila! You can even substitute with brown lentils! I have made it with these too, and it came out beautifully! Enjoy!
Catherine I’m a recent heart patient, and I’m worried about the canned legumes. I know that sodium is used in canned products, will washing them remove the salt?
Hi Tracey!
Yes- especially note in plain lentils the sodium is already very low but still I like to rinse them thoroughly. If it is still any concern at all for you, then it’s so easy to make them from scratch! This is just meant as a shortcut so one does not hesitate to make these wonderful nutritious desserts using this power ingredient! I hope this helps!
Hi Catherine! Thank you for the advise. I was so excited about making these, that I bought a can of regular lentils. Washed them really good, let them drain while I did everything else. I just ate after letting it cool; Catherine these custards are simply AWESOME !!!! Now comes the hard part, not eating them all tonight!! As we say, “you put your food in these, girlfriend !!!” 🙂
YAY Tracey!!! That makes me so happy!!! I LOVE IT!! Thank you for such wonderful feedback!
me revoilà! just a liitle question…how do you do to STOP eating these baked chocolate custard?…if you have the answer , please tell me! martine de France qui essaie de parler anglais!!!
You are too cute Martine!!!! I told you you would LOVE these!!!!
oui , promis , je vous dirai ça! mais dans un premier temps , je suis allée convertir vos ….oz !!!
…12 oz équivalent à 373 grammes et 6 oz fl à 180 ml , ça peut servir pour vos fans français!!!! autre étape : aller acheter le tofu soyeux …dernière étape : réaliser “les petits de mon “enfance”, une sorte de madeleine, en quelque sorte! !!! tout un programme!!!! bonne journée et merci pour la belle recette, mélanger des lentilles à du tofu soyeux , ‘fallait y penser!
SUPERBE!! Merci mille fois Martine de France!!
merci Martine! Dites-moi bien si ça vous rappelle aussi les petits pots de crème au chocolat de votre enfance!
en effet , tout ça a l’air bien bon et facile à réaliser! super!