How to make chilli chocolate mousse

This rich, velvety mousse has become the stuff of legend at Mob HQ. Chilli might seem a rogue addition, but we promise it works. That said, the star of the show might just be the spicy candied pecans.

100g dark chocolate, roughly chopped 

1 tbsp coconut oil 

250g silken tofu, drained 

1 red chilli, deseeded if you prefer less heat 

80ml maple syrup 

Salt 

1 tsp coconut oil 

1 red chilli, deseeded if you prefer less heat, thinly sliced 

75g pecans 

4 tbsp maple syrup 

You will need six ramekins or small glasses to serve 

Time: 20 minutes + chilling 

Serves: 6 

1. Set a heatproof bowl over a saucepan of barely simmering water and keep at a low heat, making sure the water is not touching the base of the bowl. Add the chocolate and coconut oil, stirring constantly so it doesn’t burn, until melted. Leave to cool slightly.

2. Add the tofu to a blender and blitz until fully liquidised, then add the melted chocolate mixture, red chilli, maple syrup and a pinch of salt. Taste for sweetness and add more maple syrup if you like.

3. Pour the mixture evenly into 6 ramekins or small glasses and chill for at least 45 minutes in the fridge.

4. Meanwhile, for the pecans, set a frying pan over a medium heat and add the coconut oil. Add the chilli and cook for 1 minute, then add the pecans and toast for another minute.

5. Add the maple syrup and cook until reduced and sticky, around 5 minutes.

6. Line a baking tray with baking paper and pour in the mixture. Leave to cool.

7. To serve, top the mousses with the spicy candied pecans and a final sprinkling of salt.