- Melt the chocolate in the microwave in 30 second intervals, stirring each

time, until the chocolate is melted. Set aside to cool at room

temperature

- Meanwhile, place the silken tofu and maple syrup in a food processor and blend

until very smooth. Add the melted chocolate and blend until well

combined.

- Scoop the mixture into 3 ramekins or glasses, and refrigerate for 30 minutes.

- To serve, garnish with chocolate shavings, raspberries, blackberries and a sprig of fresh mint.