Chocolate Mousse Recipe by Chef Tom Walton

Ingredients

• 1 ¼ cup (310ml) thickened cream or use coconut cream
• 200g dark chocolate, roughly chopped
• 1 free range egg
• 1 tsp vanilla bean paste
• ½ cup coconut yogurth
• 2 figs, each cut into 6 wedges
• 1 punnet raspberries
• 1 violet crumble bar, smashed