Chocolate Butterscotch Mousse Pots

Instructions

• Add the chocolate to a heatproof bowl and gently warm over a pan of simmering water until melted. Allow to cool for 5-10 minutes.
• Add the tofu and our butterscotch sauce to a small blender along with the melted chocolate and a pinch of salt. Blend until smooth and creamy, stopping to scrape down the sides as needed.
• Pour the mousse into a bowl and allow to cool and firm up in the fridge for 1-2 hours.
• Crush the cookies and add to the base of 2-4 jars. Spoon or pipe in the chocolate mousse.
• Whip up our Nature’s Charm Coconut Whipping Cream by hand using an electric mixer until fluffy.
• Spoon some of our Nature’s Charm Coconut Whipping Cream on top of the mousse pots and drizzle on some more butterscotch sauce and grated chocolate.
• Enjoy straight away or cover tightly and keep in the fridge for 2-3 days.