Quick Chocolate Mousse

(SERVES 4)

• 150 ml/ ¼ cup low-fat whipping cream
• 30 ml/2 tbsp chocolate hazelnut spread
• 15 ml/1 tbsp brandy
• Ground cinnamon
• 4 whole strawberries OR Kiwi fruit, sliced

Whip the cream until peaking. Reserve for 30ml/2 tbsp for decoration. Fold the chocolate
spread and brandy into the remaining cream. Spoon into four demitasse coffee cups. Top with
the reserved cream and sprinkle with cinnamon. Chill until set. Serve on coffee saucers
with a strawberry or slice or kiwi fruit on the saucer and coffee spoons to eat it with.