Chocolate Amaretto Mousse

Set aside dark chocolate (1 square) for garnish. Melt the remaining dark chocolate (100 g) in a heatproof bowl over simmering water, stirring occasionally.

Blend the silken tofu (349 g) and maple syrup (2 tbsp) in a high-power blender or food processor until smooth.

Carefully pour the melted [dark chocolate] and amaretto liqueur (2 tbsp) into the tofu mixture. Blitz again until combined and silky smooth. Spoon into ramekins or dessert glasses, then chill for at least 60 minutes. Start 60m timer

Just before serving, lightly toast the flaked almonds (1 tbsp) in a dry pan for minutes (3) until golden. Scatter them over the mousse, along with the zest (0.25 orange), and finely grate over the reserved [dark chocolate]. Start 3m timer