Chocolate Tofu Mousse, Cricket Brittle, Meal Worm Crumb

Serves: 4 Persons
Preparation time: 30 minutes
Cooking time: 30 minutes
Techniques: Baking, caramelizing, blending


  1. Melt dark chocolate on a bain-marie, meanwhile blend tofu and maple syrup in a robot coupe or food processor.
  2. Add dark chocolate to food processor and blend until combined. Refrigerate in a bowl until set.
  3. Combine Mealworms, plain flour, baking soda, salt and icing sugar in a food processor until combined.
  4. Cut margarine into 2cm cubes, and add one at a time until combined into a ball of sticky dough.
  5. Add vanilla and blend for 10 seconds.
  6. Turn out onto double layered cling film and refrigerate for 20 minutes.
  7. Once cold, roll between two parchment sheets until ½ cm thick.
  8. Move to baking tray lined with a silicone sheet or baking parchment and bake for 10-12 minutes at 180ºc.
  9. Allow to cool before crumbling by hand.
  10. Sprinkle crickets onto a silicone sheet, make sure they are evenly spread.
  11. Make caramel using the sugar and water.
  12. Once at a golden-brown stage, pour over your crickets and allow to set.
  13. When ready to plate, quenelle mousse, sit on biscuit crumb, garnish with shards of cricket brittle.