½ x 250g packet Choc Ripple biscuits
¼ cup Nutella
Ferrero Rocher chocolates, to decorate
100g dark cooking chocolate, chopped
2 eggs, separated, at room temperature
300ml tub thickened cream
Process biscuits in a food processor into crumbs. Divide evenly among four serving glasses (1-cup capacity).
To make mousse, place chocolate in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl. Quickly stir in egg yolks. Add 1 tablespoon boiling water, stirring until smooth. Cool for 10 minutes.
Beat egg whites in a small bowl of an electric mixer until soft peaks form. Gently fold into chocolate mixture, in two batches.
Beat cream in same, clean bowl of electric mixer until soft peaks form. Fold half into chocolate mixture. Pour mousse over crumbs in glasses. Loosely cover with plastic wrap.
Fold Nutella into remaining whipped cream. Cover with plastic wrap. Refrigerate cream mixture and mousse for at least 6 hours, or overnight.
To serve, dollop cream mixture on mousse. Decorate with chocolates.