Method (carve the oranges)

1. Place the (serving) oranges flat on your worktop so you know it will sit correctly when filled with the mousse.
2. Use a sharp knife to cut the tops off the oranges. 
3. Hollow out the flesh of the orange (you can eat the orange as a snack to prevent waste, or store in a container in the fridge).
4. Wash and dry the orange, making sure to remove as much pith as possible. 
5. Draw the face you want to carve with a pen, or free cut. Cut the face with a sharp knife. Tip: Use a smaller sharp knife to get more intricate details (refer to video for reference). 
6. Keep the oranges fresh by storing in an air tight container in the fridge prior to filling. Only cut within a day of serving to prevent the oranges turning brown in colour.  

Method (mousse and assemble)

1. Melt the chocolate in a microwave in 30 second intervals, or on the hob using a bain-marie (a saucepan placed on the hob filled with water with a heat proof bowl on top. Just make sure the bowl doesn’t touch the water). Stir the chocolate until fully melted and smooth. 
2. Let the chocolate cool for a few minutes, then add it into a high speed blender along with the silken tofu, sugar, cream, cocoa powder, cornstarch and orange marmalade. This is where you can add a optional extra drop of orange extract for a stronger ‘orange’ flavour.  Blend until smooth and creamy, scraping down the sides.
3. Pour the mousse into a mixing bowl / bowl and chill for at least 3-4 hours or until the mousse is firm. You want the mousse to be firm when piping in the oranges so it doesn’t immediately ooze out the ‘jack-o-lantern’ face. 
4. Once the mousse is firm, transfer into a piping bag, and pipe into the oranges.
5. Place the oranges back into the fridge and allow to set firm before serving. 
6. Serve with a spoon, and enjoy!!!