LifeStyle Cuisine - Gluten Free and Vegan "Chocolate Crème Brûlée"
440 g agave nectar 400 g cocoa 2 lbs tofu 3.84 l can coconut milk 1.5 kg dark chocolate, melted 30 g coconut extract Yields 6 liters, or approx 2 dozen individual 1 cup portions
  1. In a blender, blend tofu and coconut milk, add cocoa and agave nectar.
  2. Transfer to large bowl and fold in melted chocolate and coconut extract.
  3. Freeze in ½ lt containers and pacojet as needed. (this is a pretty restaurant specific step to get a lighter, creamier texture, with a very specific tool (
  4. pacojet
  5. ) - for home use, skip to step 4
  6. pour the finished product into the vessels you want to serve them in, allow to set in the refrigerator for at least an hour.
  7. sprinkle with fine sugar and burn lightly with a butane torch until the sugar is even caramelized- serve immediately...
  8. it's worth noting, the quality of chocolate you use really determines the end result on this one, it's really the key component; we've been using Valrhona's
  9. Alpaco Grand Cru
  10. , a 66% dark chocolate from Ecuador, but the main thing is to go for a really dark chocolate with a high cocoa content, 65% or higher...
Recipe by Chef D Brown at