I N S T R U C T I O N S

start by putting the olive oil in a small pot and warming it gently

cut the vanilla pod lengthways and scrape out the vanilla

add the stick and the scraped out kernel to the olive oil and let it infuse for another 5 minutes over gentle heat

set the oil aside to cool and let it infuse for at least 2 hours

for the chocolate mousse, melt the chocolate in a double boiler or a microwave 

in a blender, combine the melted chocolate with the silken tofu and blend until smooth 

transfer the mixture to serving dishes or a large bowl and refrigerate until chilled 

before serving, drizzle with a generous amount of the vanilla infused olive oil and sprinkle with flaky sea salt.