Why can't fried be as good for us as broccoli and cauliflower? Maybe one day. Until that day, we've come up with a way to get our chocolate pie without deep frying. In fact, there is very little at all to do. This deceptively simple pie packs a big punch thanks to some rich chocolate and just a touch of smoky heat brought on by chipotle pepper powder. Don't be scared off by the tofu. It's merely a medium to convey the chocolate to your taster. The texture of it is perfect for this, I swear.
No-Bake Ancho Chili Chocolate Tart
2 (3 ounce) chocolate bars (70% cocoa, chopped)
1/2 cup heavy cream
1/4 teaspoon chipotle chili powder
1/4 teaspoon Maldon sea salt flakes
1/2 cup light brown sugar
1 (12-ounce) box extra-firm silken tofu
Graham Cracker Crust (recipe follows)
In a double boiler over medium heat, whisk the chocolate and cream together until chocolate has melted and the cream is incorporated. This takes 10 minutes. Into the work bowl of your food processor, add the chocolate mixture along with the chipotle, salt, sugar, and tofu. Blend until very smooth. Spoon mixture into cooked, cooled crust and smooth. Allow tart to chill for 2 hours in the refrigerator. No need to bake it. Serve just like that or with a whipped cream or meringue topping.
1 sleeve honey graham crackers (1 1/2 cups)
4 tablespoons cold, unsalted butter (cubed)
1 tablespoon cane sugar
Preheat oven to 350 degrees. Place the graham crackers, butter, and sugar into the work bowl of your food processor. Pulse until finely chopped and butter is incorporated. The mixture should look like sand. Press mixture into the bottom of an 11-inch tart pan. Make sure to press crumbs into the scallops of the pan as well until it is 1/2 inch up the inside wall. Bake crust for 15 minutes. Allow it to cool completely before filling.