Makes 6

150g Cadbury Dairy Milk Hazelnut chocolate
30g butter
2 tbsp Nutella hazelnut spread
2 eggs, separated
125ml thickened cream
200g Nestle Melts dark compound chocolate
300g Creative Gourmet frozen raspberries
¼ cup roasted hazelnuts, chopped

1. Break chocolate into a heatproof bowl, add butter and Nutella. Melt in the microwave on medium low for 3-4 minutes, stir until smooth. Stir in egg yolks.
2. Beat eggwhites with an electric beater until soft peaks form. Beat cream until softly whipped. Fold eggwhites and cream into chocolate mixture until just combined. Cover and put in the fridge for 3-4 hours until thick.
3. Melt chocolate melts in the microwave on medium-low for about 3 minutes, stir until smooth. Cut 6cm x 12cm squares of foil. Line 6 holes of a round-based patty tin with foil so the foil extends above the rim. Spread chocolate in the base and up the sides of the foil to make cups slightly larger than the pan holes. Allow to set.
4. Reserve 1/2 of frozen raspberries. Put the remaining raspberries in a bowl and heat in the microwave on high for 1 minute until soft. Mash with a fork then stir through a sieve. Discard pulp.
5. Swirl some syrup on each serving plate. Peel foil gently from chocolate cases and sit each one on a plate. Spoon mousse into cases and serve with remaining raspberries and hazelnuts.

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