This vegan chocolate mousse with honeycomb and forced Yorkshire rhubarb makes a decadent alternative bowl food dessert.

Ingredients

For the chocolate mousse

• 600g silken tofu, drained
• 300g vegan dark chocolate, broken into pieces
• 2 vanilla pods, seeds only
• 2 tbsp treacle
• Agave syrup, to taste
• 40g toasted flaked almonds, to serve

For the honeycomb

• 100g/31⁄2oz caster sugar
• 100ml/31⁄2fl oz glucose syrup
• 2 tbsp golden syrup
• A pinch of bicarbonate of soda

For the rhubarb

• 600g forced Yorkshire rhubarb
• Stock syrup (225 g (8 oz) sugar and 300 ml (10 fl oz) water)
• 1 lemon juice and zest
• Honey cress to garnish

Method

1. Put the tofu in a bowl and blend with a hand blender until you have a purée.
2. Melt the chocolate in a heatproof glass bowl set over a saucepan of simmering water, being careful not to let the bowl touch the water.
3. Whisk in the tofu, vanilla seeds, treacle, and agave syrup. Place in a container or glass in refrigerate until set.
4. Line a baking tray with baking paper.
5. 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.
6. Quickly whisk in the bicarbonate of soda and pour it onto the lined baking tray. Set aside to cool and harden.
7. Cut the rhubarb into batons or dice the lightly poach in the stock syrup with lemon juice & zest. Remember forced rhubarb doesn’t need a lot of cooking.
8. To assemble the dessert, use 8 decorative glasses, divide the vegan chocolate mousse equally amongst the glasses, add the honeycomb on top of the mousse, spoon the rhubarb on top of the honeycomb and drizzle a bit of the reserved stock syrup over the rhubarb. Scatter a few toasted flaked almonds on top.

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