• 400g dark cooking chocolate, chopped
• 600ml tub thickened cream
• 6 eggs, at room temperature, separated
• ¾ cup caster sugar
• ¼ cup coffee-flavoured liqueur
• Halved Ferrero Rocher and Raffaello confectionery, to decorate
Place 100g of the chocolate and 2 tblsps of the cream in a small heatproof bowl. Sit bowl over a pan of simmering water. Stir until smooth. Remove. Refrigerate for about 20 minutes, or until thickened. Transfer to a piping bag fitted with a ½cm nozzle. Pipe stripes over base and about three-quarters of the way up the side of a chilled glass serving dish (14-cup capacity). Refrigerate until set.
Place remaining chocolate in a medium heatproof bowl. Sit bowl over a pan of simmering water. Stir until almost melted. Remove. Continue to stir until smooth. Transfer to a large bowl.
Beat egg whites in a small bowl of an electric mixer until soft peaks form. With motor operating, slowly add sugar. Continue to beat until sugar is dissolved and mixture is smooth and glossy.
Stir egg yolks then liqueur into chocolate until smooth. Fold in whites in two batches, until just combined.
Beat 1½ cups of the remaining cream in a small bowl of an electric mixer until soft peaks form. Fold into chocolate mixture until combined.
Pour mousse into prepared dish. Refrigerate, covered, for several hours, or overnight until set.
To serve, beat remaining cream in a small bowl of an electric mixer until soft peaks form. Spoon on top of mousse. Decorate with chopped confectionery.