'Hot Chocolate' Mousse

1 x 200g pkt milk chocolate with hazelnuts, coarsely chopped
3 eggs, at room temperature, separated
125ml (1/2 cup) thickened cream
55g (1/4 cup) caster sugar
Icing sugar, to dust
Candy canes, to serve

• Place chocolate in a small heatproof bowl over a saucepan half-filled with simmering water making sure the bowl doesn't touch the water
• Stir with a metal spoon until smooth. 
• Set aside to cool slightly. 
• Stir in the egg yolks.
• Use an electric beater to beat the cream in a bowl until firm peaks form. 
• Use a metal spoon to fold half the cream into the chocolate mixture. 
• Repeat with remaining cream.
• Use a clean electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. 
• Gradually add the sugar, beating until the mixture is thick and glossy.
• Fold the egg white mixture into the chocolate mixture. 
• Spoon into four 250ml (1-cup) capacity serving cups. 
•  Cover and place in the fridge for 6 hours or until set.
• Dust with icing sugar and serve with candy canes.