Sun, 25 May 2025
Ingredients:
250g dairy-free dark chocolate (go on, pick your fave!)
700g silken tofu
1 x 400g tin of chickpeas (we’re just after the liquid—aka aquafaba)
100g maple syrup
Zest of 1 orange
A few drops of orange essence (optional, for a bigger orangey punch)
1 tablespoon vanilla bean paste
Instructions:
1). Set a small pan on medium-low heat. Half-fill it with boiling water and pop a heatproof bowl on top—just make sure the bottom doesn’t touch the water. Break in the chocolate and stir now and then until it’s fully melted (about 5 minutes). Then take it off the heat and let it cool slightly.
2). Line a bowl with a clean muslin cloth or tea towel. Tip in the silken tofu, gather up the cloth, and gently squeeze out the excess moisture. Don’t stress if it’s still a little damp—we just want the worst of the water out.
3). Pop the drained tofu into a food processor with the maple syrup, orange zest, vanilla bean paste, and orange essence if using. Blend for 1–2 minutes until silky smooth.
4). Drain your tin of chickpeas (save the chickpeas for hummus or another dish later). Pour the aquafaba into a clean bowl and whisk with an electric hand mixer until it forms stiff peaks—this might take 5 to 8 minutes, so be patient. Trust the process!
5). Slowly fold the cooled melted chocolate into the tofu mixture. Take your time—it should turn glossy and smooth.
6). Gently fold the whipped aquafaba into the chocolate mix in batches. Don’t worry if some of the air escapes; a bit of deflation is normal, just go easy and keep it light.
7). Spoon the mixture into little ramekins, espresso cups, or whatever cute dishes you fancy. Chill in the fridge for at least 15 minutes—though 2 to 4 hours is even better if you’ve got the time (or the willpower to wait!).
8). Top with dark chocolate shavings, crushed biscuits, toasted nuts, or even a cheeky dollop of plant-based cream. If you’re feeling bougie, serve with a homemade orange blossom shortbread biscuit on the side.
