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
Place one donut in the base of each glass. Cut remaining donuts crossways in half. Set aside for decoration. Top evenly with banana.
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).
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.
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.