less than 30 mins
10 to 30 mins
For the chocolate mouse
- 300g/10½oz silken tofu, drained
- 150g/5½oz vegan dark chocolate, broken into pieces
- 1 vanilla pod, seeds only
- ½ tsp ground star anise
- 2 tbsp treacle
- agave syrup, to taste
- 20g/¾oz toasted flaked almonds, to serve
For the honeycomb
- 100g/3½oz caster sugar
- 100ml/3½fl oz glucose syrup
- 2 tbsp golden syrup
- pinch bicarbonate of soda
For the apricots
- 1 tbsp vegetable oil
- 4 preserved apricots
- 1 star anise
- pinch sugar
Put the tofu in a bowl and blend with a hand blender until you have a purée.
Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water.
Whisk in the tofu, ground star anise, vanilla seeds and guava syrup. Spoon into a glass and refrigerate until set.
Line a baking tray with baking paper.
To make the honeycomb, put the sugar, glucose and golden syrup into a saucepan and heat until it reaches 145C. (This should take about 5 minutes.)
Quickly whisk in the bicarbonate of soda and pour onto the lined baking tray. Set aside to cool and harden.
To make the apricots, heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool.
To serve, sprinkle the toasted almonds on top of the mousse and serve with the apricots and honeycomb.