Chocolate brandy pots with candied walnuts

Chocolate Brandy Pot Pudding

This is a such an easy but impressive pudding. You could also serve it with whipped vegan cream, and chocolate-dipped cherries.

2 x 349g packs firm silken tofu
200g dark chocolate
4 tbsps brandy
3 tbsps agave syrup (or maple syrup)
2 tbsps soya cream

For the walnuts
100g walnuts
40g sugar
1 heaped tbsp vegan butter or spread

  1. Press the water out of the tofu gently, before placing it in the food processor. Blend on ‘high’ until it’s a smooth, creamy texture.
  2. Add the chocolate to a dry bowl over a simmering pan of water. (Don’t let the bowl touch the water). Melt, stirring, then add the brandy, stirring in well. Set aside to cool.
  3. Add the cooled chocolate, syrup and soya cream to the tofu, and blend, scraping the sides occasionally, until you have a smooth mixture. Taste for sweetness and add a little more agave/maple syrup if you like.
  4. Place into bowls or glasses and put in the fridge to chill for at least 2 hours.

Candied walnuts

  1. Put the walnuts in a shallow, non-stick pan over low-medium heat, and add the other ingredients. Keep stirring until the butter and sugar are melted and the walnuts are fully coated in the liquid mix.
  2. Remove from the pan with a slotted spoon and scatter onto greaseproof paper to harden. Do this quite quickly, before they clump together.
  3. Leave for a few minutes to cool, before serving.
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