Collagen Chocolate Mousse

PREPARATION

1. Whisk egg yolks, yoghurt, honey, cacao, collagen powder, tapioca flour, and sea salt in a saucepan. Cook over low heat, stirring for 5 minutes until slightly thickened.
2. Remove from heat and let cool for 2 minutes. Stir in melted dark chocolate until combined.
3. Set aside to cool.
4. Pour into two ramekins and refrigerate for 2 hours.
5. Top with ½ crushed Chief Double Choc Collagen Bar.