treacle and agave syrup into a large bowl and blend with a hand blender until silky smooth.
Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water
being careful not to let the bowl touch the water. Fold into the tofu. Spoon the mixture between 4 glasses and refrigerate until set.
To make the honeycomb
line a baking tray with baking paper. Put the sugar
glucose and golden syrup into a deep saucepan and heat until it reaches 145C. (This should take about 5 minutes). Quickly whisk in the bicarbonate of soda. Be careful as the mixture will bubble up very suddenly. Quickly pour onto the lined baking tray. Set aside to cool and harden.
To make the apricots
heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool.
To serve
sprinkle the toasted almonds on top of the mousse and serve with the apricots and peices of honeycomb.
