A chocolatey eton mess with the rich, creamy addition of Double Cream!
| 250g | Double Cream |
| 70g | Dark chocolate (plus extra to shave and serve) |
| 50ml | Extra virgin olive oil |
| 16 | Amaretti biscuits, crushed |
| 12-16 | Small meringues (purchased) |
| 1 punnet | raspberries |
| Small basil leaves |
| 1 | To make the vanilla chocolate mousse, melt chocolate in a bowl over hot water. Once melted, stir in olive oil and combine well. |
| 2 | Gently fold half of the La Casa Del Formaggio Double Cream through the chocolate mixture. Cover with plastic wrap placed onto the surface of the mousse and refrigerate for minimum 2 hours. |
| 3 | Assemble the mess in 4 large glasses. Start with dividing the Amaretti crumbs into the base of the glasses. |
| 4 | Using a warm dry dessert spoon, scoop the chocolate mousse and place in the base of the glass. |
| 5 | Pipe in the extra La Casa Del Formaggio Double Cream around the chocolate mousse. |
| 6 | Randomly add the meringues, berries and basil. |
| 7 | Top with shavings of chocolate. |
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