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In a tiny saucepan, mix the chocolate milk, cream and peanuts and cook dinner over moderately low heat till it appropriate involves a boil. Transfer to a blender. Add the tofu, milk chocolate, agave syrup and kosher salt and blend at high flee till quiet, about 2 minutes (the mix will likely be a bit of grainy). Divide the custard into four 8-ounce ramekins or tiny dessert bowls. Refrigerate till living, 1 to 2 hours.
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Serve the custards topped with vanilla yogurt, granola, a dusting of cocoa powder and a pinch of low sea salt.
Originate Ahead
The custard might per chance even be refrigerated overnight.
