Nestlé Peppermint Aero Mousse

Melt the 400g Nestlé Aero Mint Chocolate, butter and 100 ml of Nestlé Dessert Cream together using a double boiler.

Stir until smooth and allow to cool.

Gently stir the egg yolks into the cooled chocolate mixture to create a smooth ganache.

Whisk the 320 ml Nestlé Dessert Cream, Nestlé KLIM, castor sugar and Nestlé Cocoa Powder in a bowl until thick and foamy.

In a separate clean bowl, whisk the egg whites until stiff peaks form. Fold the cooled melted chocolate into the cream mixture until evenly combined.
Gently fold in the stiff egg whites until the mixture is smooth and airy.

Spoon the mousse mixture into individual cups or glasses.

Refrigerate for at least 2-4 hours, or until fully set.

Garnish each mousse cup with the crushed Nestlé Aero Mint Chocolate.