Ah memories. I’m going to show my age here and tell you that it was such a treat to buy a box of Jaffas when we went to the ‘pictures’ on a Saturday afternoon, when all that was showing were westerns. And it wasn’t just the crunch of the orangey red coating into the chocolate (even then an addictive combination). I couldn’t resist the temptation to roll a few Jaffas down the aisle during the quieter moments in the film. I can still hear the noise they used to make, and the love of the flavour lives on today, though perhaps in a slightly more sophisticated form.
Ingredients
- 300 g soft silken tofu
- 125 g good-quality dark couverture chocolate (70% cocoa solids)
- 3 tablespoons pure cocoa powder
- 3 tablespoons full-cream milk (or almond or coconut milk)
- 1 tablespoon extra virgin coconut oil
- 3 tablespoons soft brown sugar
- 1 teaspoon finely grated orange zest
- 1 tablespoon vino cotto
To Serve
- 2 oranges, segmented
- 1/3 cup (80 g) creme fraiche
- 2 tablespoons coarsely grated dark couverture chocolate (70% cocoa solids)
How to Make It
- Place the tofu in a fine sieve set over a bowl and drain for 15 minutes.
- Meanwhile, place the chocolate, cocoa powder, milk, coconut oil and sugar in a heatproof bowl over a saucepan of barely simmering water (making sure the base of the bowl doesn’t touch the water). Stir occasionally until melted and smooth.
- Place the drained tofu into a blender and process until smooth. Add the warm chocolate mixture, orange zest and vino cotto and blend until well combined. Working quickly (as the mix starts to set once cold) spoon the mousse into glasses, cover and refrigerate for at least 3 hours or until set.
- To serve, top each glass with 3 orange segments, then a spoonful of creme fraiche and a sprinkling of grated dark chocolate.
