Chocolate Pots de Non Crème

Dark chocolate can't be beat with its perfect fusion of fruity, complex, and bitter flavors.  Plus, it's so good for your heart!  I decided to do my senior project, a literature review, on the effect chocolate and cocoa have on blood pressure.  Multiple studies have proven that regular consumption of flavanol-rich dark chocolate and cocoa lowers blood pressure. Because they undergo less processing and are devoid of added sugar, cocoa powder and cocoa nibs are the best choice for maximal health rewards. 

This dessert was inspired by Ellie Krieger's chocolate mousse recipe, but my version has a better texture and more complex flavor due to the addition of espresso powder.  Traditional pots de crème have a custard base featuring cream, milk, and eggs.  Cream is very high in saturated fat, making it better for the occasional rich dessert.  But if you want a quick, indulgent (yet rather healthy) dessert, try my pots de non crème!  

Pronunciation guide: po-də-no-crɛm

Click this & this for French audio. Click for understanding the phonetics. 

I worked as the head cook at an outdoorsy kids camp this past summer and the cocoa powder we received from our Sysco shipments was this amazing French brand called Cacao Barry.  There was some left at the end of camp which I got to take home, but I noticed it is available on Amazon for purchase. With a wonderfully intense chocolate flavor with fruity undertones and an ultra-fine texture, Cacao Barry cocoa is superlative.   Extra brute means "extra strength" in French.

Nutrition Highlight: Cocoa Powder

Lowers Blood Pressure!

After green tea, cocoa is the best source of flavanols.  Many plants contain the antioxidants, flavonoids, while only a few (tea, grapes, wine and cocoa) contain flavanols, a subfamily. One of the primary flavanols in cocoa is epicatechin which helps make nitric oxide more bioavailable.  This is important because nitric oxide makes blood vessels dilate more, in turn lowering blood pressure.

Why Care about Blood Pressure?

Hypertension (i.e. high blood pressure) is a risk factor for cardiovascular disease (CVD), one of the leading causes of death worldwide.  Some research even shows a link between hypertension and cancer! Maintaining an optimal blood pressure of 120/80 will considerably lower your risk of CVD.

Using Cocoa Daily

Some ideas to make cocoa products a regular part of your diet.

1 c hot milk + 2 tsp cocoa powder= adult hot chocolate

(or 1 tsp of the Cacao Barry cocoa powder because it's more intense)

1 serving cooked oatmeal + 1 tsp cocoa powder

(great with some raspberries, bananas, & cocoa nibs)

1 c dry quinoa + 2-3 tsp cocoa powder, cook as directed

(great for breakfast with milk, or served with savory food)

Stir 1 tsp of cocoa into 1/2 c plain yogurt, top with cocoa nibs and berries.

Mix smoked paprika with cocoa for a veggie or salmon spice rub, then roast.

Toss some cocoa nibs into your next salad. 

e.g. slivered almonds, nibs, spring greens, strawberries, & balsamic vinaigrette

Coffee has a long standing reputation for bringing out the complexities of chocolate.  This dessert has a shot of espresso which is equivalent to 3 oz boiling water + 1 tsp espresso powder.

It's important to use silken tofu because regular tofu will make the dessert have a granular texture.  Silken tofu is always found in aseptic packaging.

Chocolate Pots de Non Crème
Printable Recipe

The silken tofu replaces the traditional cream and gives these pots a wonderfully smooth and luscious mouthfeel.  I served this at a special event and everyone loved it—no one knew there was a hint of tofu!  

Ellie Krieger calls her version a mousse, but that's not the right texture description.  It's not like a pudding, either.  But after sampling Durfee's pots de crème at the 2014 Ghirardelli Chocolate Festival, I realized that was the texture description I was looking for.

3 oz semi-sweet chocolate (recommend 60-72% Ghirardelli)
3 oz water (6 T), boiling+ 1 tsp espresso powder
(or 1 shot of espresso)
1/4 c cocoa powder
1 (12.3 oz) package silken tofu (don't sub with regular)
1/3 c powdered sugar

Topping suggestions
cocoa nibs
raspberries
vanilla or plain yogurt 

In a microwavable ramekin, heat water in microwave until bubbling, about 2 min. Add espresso powder.  Add cocoa powder and whisk to dissolve.  Adding the cocoa powder now is best, otherwise it will form powdery clumps if added directly to blender and will take longer to incorporate evenly.

Pour chocolate mixture into blender.  Add the block of tofu and sugar. Blend until smooth.  Pour into 6 ramekins and refrigerate for at least 2 hours.  The flavors develop more with age, so this dessert is even better the following day.  Top with cocoa nibs and raspberries and a dollop of yogurt (good without the yogurt, too).

Makes 6 small servings.