Step 1

Melt the chocolate in a small frying pan over low heat. Remove the pan from the heat as soon as the chocolate has melted – be very careful not to burn it. Stir through the sugar, espresso powder and sea salt.

Step 2

In a blender (preferably a small one like the Magic Bullet) combine the silken tofu, water and melted chocolate. Blend until thoroughly combined.

Step 3

Divide equally between 4 – ½ cup ramekins or mason jars. Cover and refrigerate for at least 2 hours.