Smooth, silky, rich, decadent, this is the perfect choccy pud. The original recipe is by Jamie Oliver with maple syrup and lime zest, and it’s magic. We didn’t have maple syrup or limes to hand, so we used some of my sister’s homemade marmalade to make a chocolate orange version, and it’s incredible. We’ve topped it with orange zest and shavings of coconut and dark chocolate. It would be so good with cherries, raspberries, strawberries, or pears, and I’m going to try it as a chocolate mousse tart very soon! This recipe makes 6 little pots.

Ingredients: 200g dark chocolate (at least 75% cocoa solids); 700g silken tofu; 160g orange marmalade; 1 tbsp vanilla essence; 1 tbsp dark rum; pinch salt.

Melt the chocolate in a bowl over simmering water until just melted, then leave to cool a little. Drain the silken tofu in a tea towel over a bowl, squeezing to remove excess moisture. In a food processor, whiz up the tofu with the marmalade, vanilla essence, rum and salt, until smooth and silky. Fold in the melted chocolate and divide between small cups or pots. Sprinkle with your choice of embellishments – citrus zest, coconut, honeycomb, crushed nuts, whatever you’re in the mood for!