CHOCOLATE JAFFA MOUSSE

Ingredients
12.5 ounces silken tofu
2 ounces dark chocolate squares
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
2 tbsp orange zest
2/3 cup confectioner's sugar
4 digestive biscuits

Method
In boiling water, take a double boiler and melt dark chocolate. Keep stirring till the chocolate is melted. Add cocoa powder. Keep stirring to prevent lumps.

When the paste becomes smooth, remove from fire and add sugar.

Blend the sliced silken tofu in a food processor till it becomes creamy and smooth. When the tofu is smooth, add vanilla extract, orange zest and blend till a smooth paste is formed.

Take a dessert bowl; put a layer of crumbled biscuits and then of chocolate paste. Add another layer of biscuits, then of chocolate and continue with the remaining chocolate. Set to chill in a freezer.

Chocolate Chip Cookies

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.