Vegan tofu chocolate mousse

Roughly chop good-quality 70% dark chocolate.

Melt the chocolate in a bowl over a hot water bath kept at a simmer, not a boil.

Put the soft tofu in a food processor or blender with dark brown sugar, a little salt, a smidge of vanilla, coffee and a splash of Frangelico; blitz until smooth.

With the heat off but the bowl still on the water bath, add the tofu mixture to the chocolate a little at a time, stirring; if it clumps, turn the heat back on to melt it.

Run a rubber spatula across the bottom for unmixed chocolate; taste and adjust the sweetness.

Variation: beat air into the warm mixture with an electric beater before chilling for a lighter mousse.

Chill into a rich, dense mousse; serve in small mason jars topped with cape gooseberries, husks twisted back.

Variation: layer mousse, crushed Oreos and more mousse; top with fruit, fanned strawberries and Pocky.

To fan a strawberry, slice thinly from the tip almost to the stem end and push the slices out.