| 250g | Vanilla Bean Double Cream |
| 70g | Dark chocolate (plus extra to shave and serve) |
| 50ml | Extra virgin olive oil |
| 16 | Amaretti biscuits, crushed |
| 12-16 | Small meringues (purchased) |
| 1 punnet | raspberries |
| Small basil leaves |
| 1 | To make the vanilla chocolate mousse, melt chocolate in a bowl over hot water. Once melted, stir in olive oil and combine well. |
| 2 | Gently fold half of the La Casa Del Formaggio Vanilla Bean Double Cream through the chocolate mixture. Cover with plastic wrap placed onto the surface of the mousse and refrigerate for minimum 2 hours. |
| 3 | Assemble the mess in 4 large glasses. Start with dividing the Amaretti crumbs into the base of the glasses. |
| 4 | Using a warm dry dessert spoon, scoop the chocolate mousse and place in the base of the glass. |
| 5 | Pipe in the extra La Casa Del Formaggio Vanilla Bean Double Cream around the chocolate mousse. |
| 6 | Randomly add the meringues, berries and basil. |
| 7 | Top with shavings of chocolate. |
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