"Hot Chocolate" Mousse

End your meal on Christmas eve with these festive cups of chocolate comfort.

1 x 200g pkt milk chocolate with hazelnuts, coarsely chopped

3 eggs, at room temperature, separated

125ml (1/2 cup) thickened cream

55g (1/4 cup) caster sugar

Icing sugar, to dust

Candy canes, to serve

• Place chocolate in a small heatproof bowl over a saucepan half-filled with simmering water making sure the bowl doesn't touch the water
• Stir with a metal spoon until smooth.
• Set aside to cool slightly.
• Stir in the egg yolks.
• Use an electric beater to beat the cream in a bowl until firm peaks form.
• Use a metal spoon to fold half the cream into the chocolate mixture.
• Repeat with remaining cream.
• Use a clean electric beater to beat the egg whites in a clean, dry bowl until soft peaks form.
• Gradually add the sugar, beating until the mixture is thick and glossy.
• Fold the egg white mixture into the chocolate mixture.
• Spoon into four 250ml (1-cup) capacity serving cups.
• Cover and place in the fridge for 6 hours or until set.
• Dust with icing sugar and serve with candy canes.

Recipe: Taste.com