Dark Chocolate & Orange Mousse with Caramel Pecan Crunch

Method

1. 1 Break the chocolate into chunks and place in a microwave-safe bowl with the coconut oil.
2. 2 Heat in the microwave in 10-second intervals, stirring each time, until fully melted. Set aside to cool slightly.
3. 3 Add the melted chocolate, silken tofu, ½ Tbsp orange zest, 100ml (≈ ⅓ cup) of the orange juice, and the maple syrup to a blender. Blend until completely smooth and creamy.
4. 4 Divide into serving cups and refrigerate for at least 2 hours to set.
5. 5 Line a tray with baking paper.
6. 6 Add the remaining orange juice and sugar to a non-stick pan over low heat. Simmer until the sugar dissolves and the mixture begins to caramelise.
7. 7 Add the pecans and stir to coat evenly.
8. 8 Transfer the caramelised pecans onto the prepared baking paper.
9. 9 Scatter the remaining orange zest over the top before they cool and harden.
10. 10 Once the mousse has set, top each portion with the caramelised pecans and enjoy.