CELEBRATE VALENTINE’S DAY
Double Chocolate Mousse
Serves 4, Prep: 30 mins
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
1 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
