200g dark chocolate, chopped
100g unsalted butter, chopped
6 free-range egg yolks
100g muscovado sugar
Toasted hazelnuts, to serve
2-4 waffle cones, broken into pieces, to serve
Raspberries, mini marshmallows, hot chocolate powder and double cream, to serve
Combine chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water until just melted, stirring with a metal spoon to combine. Set aside.
Put yolks, muscovado sugar and muscat in a large heatproof bowl and set over a saucepan of simmering water. Whisk constantly for 5 minutes, until thickened, then gently fold in chocolate mixture using a spatula.
Spoon mousse into 4 warm couple bowls, top with hazelnuts, waffle cone pieces, raspberries and mini marshmallows. Dust with chocolate powder and dollop with cream. Serve.