Chocolate Mousse:
100g DLA Naga 58% Dark
Chocolate Couverture
150g Soft Tofu

Pistachio Cream:
100g Soft Tofu
20g Pistachio Paste
20g Maple Syrup

Wrap the tofu in a kitchen towel, heat it in the microwave for 1 minute, and drain it.

Melt DLA Naga in the microwave or in a hot water bath.

1. Chocolate Mousse: Blend the drained tofu in a blender until smooth.
Add melted DLA Naga, mix, and put in a container. Chill in the refrigerator.

2. Pistachio Cream: Blend the drained tofu, pistachio paste, and maple syrup
in a blender until smooth.

3. Put chocolate mousse into a dessert jar and top with pistachio cream.
Decorate with dark chocolate shavings if desired.