300g Silken Tofu (Pat with kitchen papers to remove excess water)
100g Dark Chocolate (Plant based)
1/4 tsp Carwari Organic Yuzu Kosho Green (or Sea Salt)
60ml Almond MIlk
Put Tofu in a blender and blend until smooth.
Melt chopped dark chocolate using a water bath.
Add Black Tahini, Yuzu Spread and Yuzu Kosho and melted chocolate into the tofu mixture and blend until smooth.
Scrape the side with a spatula and add almond milk and Agave Nectar. Blend until the mixture is well combined and smooth.
Divide the mousse mixture between serving dishes. Chill in a fridge for a few hours.
Just before serving take out the mousse from the fridge. Top with fruits or brittles.