1½ cups puffed rice
¹∕³ cup desiccated coconut
2 tblsps Natvia
1½ tblsps cocoa
50g unsalted butter, melted
Extra cocoa, to decorate
90g block no-added-sugar dark chocolate, broken into pieces
¼ cup Nuttvia Hazelnut Spread
300ml tub thickened cream
1 tblsp Natvia
1 tsp vanilla essence
2 egg whites
Place puffed rice, coconut, Natvia and sifted cocoa in a medium bowl. Add butter. Mix well. Divide chocolate crackle evenly among six serving glasses (300ml capacity). Cover. Refrigerate while preparing mousse.
2. To make mousse, place chocolate in a medium heatproof bowl. Sit bowl over saucepan of simmering water. Stir until smooth. Remove bowl. Add Nuttvia. Stir until smooth. Cool for 15 minutes.
3.Beat cream, Natvia and vanilla in a small bowl of an electric mixer until soft peaks form. Transfer to large bowl.
4. Beat egg whites in same, clean bowl of an electric mixer until soft peaks form. Add melted chocolate mixture. Continue beating until combined.
5. Fold egg white mixture through whipped cream in three batches until combined. Spoon over chocolate crackle layer in glasses. Refrigerate for 2 hours, or until set.
6. To serve, dust mousse with sifted cocoa.