Milk Chocolate–Peanut Custards

Prep Time: 15 min Cook Time: 1 hr 15 min Servings: Servings: 4 Source:

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

Directions

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.

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