Place chocolate into TM bowl and chop 5 seconds / speed 9

Scrape around bowl, add cream and heat 3 minutes / 50 / speed 2, scrape around bowl then repeat 2 minutes / 50 / speed 2 until mix is completely smooth

Add yoghurt, honey, vanilla, salt and chilli and blend 10 seconds / speed 4, scrape around bowl and repeat 5 seconds / speed 4 until combined

Remove mousse to a jug or bowl to make it easier to portion (I prefer to do this instead of trying to get all the mousse out of the TM bowl into my serving cups without making a mess)

Spoon the mousse into serving cups, cover and chill for a couple of hours until firm

Mousse will keep covered in the fridge for up to 3 days

Press a couple of pieces of brittle into each mousse before serving if desired

Line a baking tray with baking paper

Preheat oven to 180 degrees fan forced, and position rack into middle of oven

Place seeds and honey into a bowl and combine … be aware that it is going to be very sticky which is what you would expect with honey

Place mixture onto a baking tray, spreading it out as best as you can, then sprinkle over salt (although mix is sticky, try to get all the seeds out of the bowl and onto the tray … too good to waste)

Bake in the oven for 5 minutes

Remove tray from oven ... stir seeds around a little, which can be easily done now as the honey is hot, and position seeds so that they are more or less joined together in a square or rectangle … this will help with the final baking step

Return tray to the oven and bake for 5 minutes until golden

Remove tray from oven, set a timer for 5 minutes and allow mix to cool … this is important because if you try to do the next step whilst the seeds are still hot, the mix will stick to the back of the spoon making it difficult to spread out into a single even layer

Whilst the mix is cooling for 5 minutes, rub olive oil over the back of a largish metal spoon

Now use the back of the spoon to run over the warm seeds to level them out into a single thin even layer (because the seeds have cooled a little, and you have oil on the back of the spoon, they will not stick to the spoon)

Make sure you press down on the seeds as you run the spoon over the top … the more even they are the more even they will bake so that you don’t have one area thicker than the other … also try to maintain your square or rectangle shape as you should be able to use the back of the spoon to push stray seeds back into the pack whilst they are still warm

Return the tray to the oven for a further 5 to 6 minutes until a deep golden colour

Remove tray from oven and allow seeds to cool for about 30 minutes

As soon as they are cool, break the seeds into the size/shapes that you like and place into a sealed container in the fridge where they will keep for up to a month

You can use them as shards on top of the mousse, but you can also break them up and use them as a crunchy sprinkle on top of the mousse if you prefer