Chocolate hazelnut mousse pots

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In a bowl, mix together the crushed chocolate Digestives and the melted butter.
Divide between eight glasses and gently press into an even layer. Place in the fridge while you make the filling.
For the filling, whip the cream until soft peaks form. Add three tablespoons of the sugar and the cocoa powder, then whip again until stiff peaks form.
In a separate mixing bowl, whip the cream cheese with the remaining sugar until smooth and fluffy. Add the chocolate hazelnut spread and the vanilla extract. Whip until well blended and fluffy.
Fold half of the whipped cream mixture into the cream cheese mixture until slightly combined, then add the remaining mixture and fold just until no streaks remain.
Transfer the mixture to a large piping bag (or use a large sealable bag with one bottom corner snipped off).
Pipe the mousse over the crust in each glass, then transfer to the refrigerator and chill for one hour before serving.

Per Serving: 485kcals, 32.9g fat (12.8g saturated), 44g carbs, 27.9g sugars, 6.2g protein, 1.8g fibre, 0.138g sodium

By easyFood