Chocolate Chip Scone Parfait

Mousse
300g Milk Chocolate
1 tbsp Cocoa
3 eggs
¼ cup caster sugar
300ml thickened cream
Layers
4 Bakers Delight Choc Mud Scones
300ml dollop cream
1 cup mini marshmallows
½ cup hazelnuts, toasted and chopped
1/2 cup caramel sauce
Milk chocolate squares and chopped to finish

Break up 2 Bakers Delight Choc Mud Scones into medium to large chunks and divide between 6 glasses. Set aside.
Place the chocolate in a heatproof bowl and microwave in 30 second intervals stirring in between, until melted. Set aside to cool slightly
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
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
Spoon the mousse on top of the scone crumble into your 6 glasses and chill in fridge for at least 1 hour
Once the mousse is set, sprinkle half of the marshmallows and crumble the remaining 2 scones on top of the mousse
Top each glass with a large dollop of cream and decorate with the caramel sauce, remaining marshmallows, hazelnuts and chocolate. Enjoy!