Milk Chocolate–Peanut Custards

Name: Milk Chocolate&ndash;Peanut Custards
Total time: 1 min
Ingredients: 1/2 cup low-fat chocolate milk; 1/3 cup heavy cream; 2/3 cup roasted unsalted peanuts; 3 ounces silken tofu; 6 1/2 ounces milk chocolate, chopped; 1 tablespoon light agave or corn syrup; 1/4 teaspoon kosher salt; Fat-free Greek-style vanilla yogurt, chocolate granola, unsweetened cocoa powder and coarse sea salt, for serving

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Total: 1 hours, 15 minutes

Servings: 4

Cost: $8.61 /serving

Author : Matthew Accarrino

Ingredients

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1/2 cup low-fat chocolate milk1/3 cup heavy cream2/3 cup roasted unsalted peanuts3 ounces silken tofu6 1/2 ounces milk chocolate, chopped1 tablespoon light agave or corn syrup1/4 teaspoon kosher saltFat-free Greek-style vanilla yogurt, chocolate granola, unsweetened cocoa powder and coarse sea salt, for serving

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Instructions

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Step 1

In a small saucepan, combine the chocolate milk, cream and peanuts and cook over moderately low heat until it just comes to a boil. Transfer to a blender. Add the tofu, milk chocolate, agave syrup and kosher salt and blend at high speed until smooth, about 2 minutes (the mixture will be slightly grainy). Divide the custard into four 8-ounce ramekins or small dessert bowls. Refrigerate until set, 1 to 2 hours.

Step 2

Serve the custards topped with vanilla yogurt, granola, a dusting of cocoa powder and a pinch of coarse sea salt.