Ingredients
- 200 gr. dairy-free dark chocolate, at least 75% cocoa solids
- 700 gr. silken tofu
- 160 gr. maple syrup
- zest of 1 lime
- 1 tablespoon vanilla bean paste
- 1 tablespoon dark rum
- 1 large pinch of dried chilli flakes
- 1 large pinch of sea salt
Method
- Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the water.
- Break in the chocolate, then allow to melt, stirring occasionally.
- Meanwhile, line a medium bowl with a clean tea towel.
- Add the tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl.
- Add the tofu to a food processor with the remaining ingredients and 1 good pinch of sea salt, then blitz for 1 – 2′, or until smooth.
- Add the melted chocolate and pulse until silky and combined.
- Divide the mixture between little bowls, to make it extra special, I like to use a mixture of espresso cups and cute little glasses.
- Pop in the fridge for 15′ to chill, then serve.