200 g dairy-free dark chocolate (at least 75% cocoa solids)
700 g silken tofu
160 g maple syrup
1 lime , zest of
1 tablespoon vanilla bean paste
1 tablespoon dark rum
1 large pinch of dried chilli flakes
1 large pinch of sea salt
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 to 2 minutes, 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 minutes to chill, then serve.