Chocolate-Soy Panna Cotta


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.


  • 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


  1. Pour cold water into a small bowl and sprinkle with gelatin. Let stand until softened, about 5 minutes.

  2. 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.

  3. 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.

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