Orange + Brandy Chocolate Mousse

Method

1. Add the dark chocolate to a heatproof bowl set over a pan of gently simmering water (make sure the bottom of the bowl doesn’t come into contact with the water underneath). Stir the chocolate occasionally until it has melted, then pour the melted chocolate into a food processor.
2. Wrap the tofu inside a clean tea towel, gently squeezing out as much moisture as possible. Add the tofu to the food processor, along with the brandy, maple syrup and a large pinch of salt.
3. Grate 1/2 a teaspoon of zest from one of the oranges and squeeze or press 100ml of fresh juice from the oranges, then transfer the zest and juice to the food processor. Process everything together for a minute or so until it develops a lovely smooth texture.
4. Spoon the mousse into glasses then transfer to the fridge for a minimum of 2 hours to set. When they’re ready to serve, grate dark chocolate on top and add a curl of orange peel to serve.
5. Enjoy as a decadent Christmas Day dessert.