Melt the Chocolate: Place the chopped dark chocolate in a heatproof bowl. You can melt it in the microwave in 30-second bursts, stirring in between, or set the bowl over a small saucepan of gently simmering water (a bain-marie). Be careful not to let any water get into the chocolate. Once melted and smooth, set it aside to cool for 5-7 minutes. For a detailed guide, BBC Good Food has a great article on how to melt chocolate properly.

Blend the Tofu: Add the drained silken tofu to the jug of a high-speed blender. Blend on high for a full minute until it is completely, utterly smooth. Scrape down the sides of the jug and blend for another 30 seconds to ensure there are no lumps. This is the most important step for a velvety texture.

Add the Creamy Base: Add the Greek yoghurt, sifted cocoa powder, maple syrup, vanilla extract, and sea salt to the blender with the tofu.

Blend Until Combined: Blend the mixture again on a medium-high speed for about one minute, until everything is well combined, creamy, and a uniform dark brown colour. Scrape down the sides once more.

Incorporate the Chocolate: With the blender running on a low speed, slowly pour in the slightly cooled melted chocolate. I find that this gradual incorporation prevents the chocolate from seizing and helps create a seamless consistency. Once all the chocolate is added, increase the speed to high and blend for a final 30-45 seconds until the mousse is glossy and smooth.

Portion and Chill: Pour the mousse mixture evenly into four small serving glasses, ramekins, or bowls.

Set in the Fridge: Place the mousses in the fridge to chill and set for at least 2 hours, or up to 4 hours for a firmer texture. The flavour also develops and deepens as it chills.

Garnish and Serve: Just before serving, top with your choice of garnish. Fresh raspberries, a few delicate chocolate shavings, and an extra small dollop of yoghurt look and taste wonderful.