Ingredients
½ x 250g packet Choc Ripple biscuits
¼ cup Nutella
Ferrero Rocher chocolates, to decorate
MOUSSE
100g dark cooking chocolate, chopped
2 eggs, separated, at room temperature
300ml tub thickened cream
Method
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Process biscuits in a food processor into crumbs. Divide evenly among four serving glasses (1-cup capacity).
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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.
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Beat egg whites in a small bowl of an electric mixer until soft peaks form. Gently fold into chocolate mixture, in two batches.
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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.
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Fold Nutella into remaining whipped cream. Cover with plastic wrap. Refrigerate cream mixture and mousse for at least 6 hours, or overnight.
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To serve, dollop cream mixture on mousse. Decorate with chocolates.
