(Note: Conversions in square brackets calculated via http://www.metric-conversions.org/weight/grams-to-ounces.htm and rounded off.
200 g [7 oz] dairy-free dark chocolate (at least 75% cocoa solids)
700 g [24 oz] silken tofu
160 g [5.5 oz] maple syrup
1 lime (for zesting)
1 tablespoon vanilla bean paste
1 tablespoon dark rum
1 large pinch of dried chili 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, 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.
Tip: Try serving your chocolate pots with shavings of dark chocolate, or bash up your favourite crunchy biscuits or nuts and sprinkle them on top.
Read more at http://www.jamieoliver.com/