Decided to add another 20g of peanut butter and 1 tsp of this cocoa powder to the mousse mixture. Used approximately a 50/50 combo of Ghirardelli bittersweet baking chocolate and semi-sweet chocolate chips for the ganache, thinned with the stirred up coconut milk. I think it took about 60g to thin it down sufficiently .
I used vanilla paste instead of almond extract. Added 2 tbls orange juice and 1/2 teas lime juice. Coocked the apricot mixture and let it cool while I made the dry ingredients. Substituted with dark brown sugar instead of light.
