Ingredients:

1. For Mousse:
   1. Dark chocolate chopped ¾ cup
   2. Fresh cream ½ cup
   3. Whipped cream 1 ½cups
   4. Fresh mint sprigs for garnishing
2. For Nougat:
   1. Sugar (caster sugar) 1 cup
   2. Chopped and Roasted nuts ½ cup

Recipe:

In a hot non-stick pan heat cream until it gets warm. Add warm cream to the chocolate and mix well till chocolate melts completely.

Combine chocolate mixture and whipped cream and fold the mixture very well.

For nougat, heat a non-stick pan. Add caster sugar and very little water into it.

After it caramelizes add the nuts to it and mix well. Pour this mixture into a
piping bag, seal and cut the tip with a knife.

Pipe the mixture into individual shot glasses and refrigerate till it sets. Garnish with mint springs and serve chilled.