CHOCOLATE POTS

Serves 2

1. Put 150g silken tofu (not the firm variety) in a clean tea towel and squeeze out as much moisture as possible.

2. In a bowl set over a pan of barely simmering water, melt 75g chopped, dark chocolate and 3 tbsp honey.

3. In a food processor, whizz tofu with ½ tsp vanilla extract, 1 tbsp brandy and 2 tbsp milk until smooth.

4. Blend in melted chocolate until glossy.

5. Spoon into 2x150 ml ramekins. Serve with fresh raspberries and rolled wafer biscuits.