Chocolate Chip Scone Parfait

Method

1. 1. Step 1

      Break up 2 Bakers Delight Choc Mud Scones into medium to large chunks and divide between 6 glasses. Set aside

   2. Step 2

      Place the chocolate in a heatproof bowl and microwave in 30 second intervals stirring in between, until melted. Set aside to cool slightly

   3. Step 3

      Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined

   4. Step 4

      In a separate bowl, whip cream until thickened (until soft peaks are achieved). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible

   5. Step 5

      Spoon the mousse on top of the scone crumble into your 6 glasses and chill in fridge for at least 1 hour

   6. Step 6

      Once the mousse is set, sprinkle half of the marshmallows and crumble the remaining 2 scones on top of the mousse

   7. Step 7

      Top each glass with a large dollop of cream and decorate with the caramel sauce, remaining marshmallows, hazelnuts and chocolate. Enjoy!