Vegan Peanut Butter Mousse (with A Chocolate Ganache!)

Tip: click step to get into cook mode

350 grams silken tofu

4 tbsp smooth peanut butter (to taste )

4 tbsp agave syrup (you can also use maple syrup or powdered sugar to sweeten) (to taste )

1 tsp vanilla paste or extract

1 pinch salt

100 grams 70% dark chocolate (chips (or broken or chopped))

1 400g tin full fat coconut milk

Add the peanut butter, maple syrup, vanilla extract and pinch salt to a blender and blend until smooth - taste test and add any more of the ingredients to your preference.
Spoon into ramekins or jars. Cover and place in the fridge while you make the ganache.
Melt the chocolate in the microwave or in a double boiler/Bain Marie. Once melted, add the creamy part of the coconut milk and whisk together (don't worry if some of the coconut milk liquid gets in there too, we want mainly the cream but some of the liquid is fine!)
Pour the ganache over the peanut butter mousse and let them set in the fridge for 1 hour. Serve and enjoy!