1. In a microwavable bowl, heat dark chocolate and oil in the microwave for 30 seconds- 1 minute. Stir in between.
2. In a separate bowl, combine yoghurt and nut butter until smooth.
3. Carefully fold melted chocolate into the yoghurt-nut butter mix until fully incorporated. Add maple syrup (optional).
4. Chill mousse for 2 hours before serving.
1. Whip chilled heavy whipping cream until stiff peaks form.
2. Top of the mousse with cream, chopped nuts and cacao nibs.