Saturday, February 18, 2012

Chocolate Hazelnut Creme Brulee

Creme brulee is easy to make, vegan or not! No need for loads of dairy and eggs in this smooth, baked custard. My vegan version has tons of rich chocolate flavor with no cholesterol.

Rich, creamy dark chocolate creme brulee spiked with hazelnut liquor and topped with a crunchy hazelnut sugar crust.

Chocolate Hazelnut Creme Brulee
makes 4-4" individual ramekins
6 oz soft, silken tofu
2/3 cup organic cane sugar
1/4 cup cornstarch
2 tbl cocoa powder
pinch of salt
5 oz-62% chocolate chunks (about 1 cup)
3 tbl frangelico, optional
1 tsp vanilla extract
1/3 cup oat milk

Preheat the oven to 325.
In a food processor, combine the tofu, sugar, cornstarch, cocoa powder and salt. Blend until smooth.
Melt the chocolate and add to the tofu mixture along with the frangelico and vanilla. Blend until smooth, wiping down the sides as you go. Add the oat milk and blend to combine.
Divide between the 4 ramekins and place in a casserole dish. Fill the dish with 1 inch of hot water. Cover with foil and pierce a small hole in the center to allow steam to vent.
Bake for 25 minutes. Chill to set up completely. Prepare topping right before serving.

Hazelnut Crackle
2 tbl toasted hazelnuts
1/3 cup organic cane sugar
1 tbl water

Chop the hazelnuts into a fine crumb and set aside.
Combine the sugar and water in a small pot and swirl to combine. Do not use a utensil to stir. Cook over high heat, swirling occasionally until the sugar caramelizes to golden brown. Remove from heat, stir in the hazelnuts then immediately pour a thin layer over each chilled creme brulee. Set aside for a couple minutes until the sugar hardens and serve.

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