Food & Cooking Recipes Dessert & Treats Recipes Chocolate-Soy Panna Cotta Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 2, 2018 Print Rate It Share Share Tweet Pin Email Servings: 6 Creamy and extremely chocolaty, this custard relies on soy milk and tofu, rather than cream and eggs, for a smooth, silken texture with minimal saturated fat. Ingredients 2 tablespoons cold water 1 envelope unflavored gelatin (2 ¼ teaspoons) 5 ounces silken tofu 3 cups unsweetened plain soy milk ½ cup packed dark-brown sugar ¼ teaspoon coarse salt 3 ounces bittersweet chocolate (preferably at least 61 percent cacao), finely chopped, plus ½ ounce shavings for garnish (optional) 2 teaspoons pure vanilla extract Directions Pour cold water into a small bowl and sprinkle with gelatin. Let stand until softened, about 5 minutes. Puree tofu in a food processor until smooth. Combine soy milk, sugar, and salt in a saucepan, and bring to a boil. Remove from heat, add chocolate, vanilla, gelatin mixture, and pureed tofu, and stir until chocolate has melted. Pour through a fine sieve into a bowl, and let cool completely at room temperature. Pour into six 6-ounce ramekins or cups. Cover with plastic, and refrigerate overnight (or up to 2 days). Garnish with chocolate shavings if desired. Cook's Notes When making desserts that call for tofu or soy milk, reach for dark or bittersweet chocolate. Its intense flavor will conceal even the slightest trace of soy. Rate it Print