Ingredients
3 x three-pack mini chocolate hazelnut donuts (9)
1/3 cup Nutella (chocolate hazelnut spread)
2 bananas, sliced
2 cups milk
2 x 65g packets chocolate-flavoured creamy mousse
300ml tub thickened cream
Cocoa powder and Tee Vee Snack Malt Sticks, to decorate
Method
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Place one donut in the base of each glass. Cut remaining donuts crossways in half. Set aside for decoration. Top evenly with banana.
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Spoon Nutella into a snap-lock sandwich bag. Squeeze into one corner. Twist bag. Snip about ½cm up from the tip. Pipe five lines of Nutella, at even intervals, around the inside of four serving glasses (1 ½-cup capacity).
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Place milk and mousse mix in a medium bowl of an electric mixer. Beat, on low speed for 1 minute, or until just combined. Increase speed to medium to high. Beat for a further 4 to 5 minutes or until thickened. Spoon evenly into glasses. Refrigerate for 2 hours or until set.
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Beat cream in a small bowl of an electric mixer until soft peaks form. Dollop over mousse. Dust with sifted cocoa. Decorate with Malt Sticks and halved donuts.