200g dark chocolate, coarsely chopped
1 cup Jalna Premium Vanilla Creamy Yoghourt, at room temperature
Pinch cinnamon (optional)
1/2 cup roasted hazelnuts, coarsely chopped
Extra Jalna Premium Vanilla Creamy Yoghourt, to serve

• Place chocolate in microwave-proof bowl and heat on medium high for 1 minute. Stir and heat in 20 second bursts, stirring occasionally, until chocolate is just melted. (Be careful not to overheat, especially as the chocolate holds it shape until stirred.) Alternatively, heat chocolate in a double boiler, making sure no water touches the pan or chocolate.
• Combine melted chocolate and yoghourt, stirring until combined. If the yoghourt is too cold the chocolate may start to set again. If this happens, simply microwave the mixture for about 20 seconds on medium high and stir until smooth. Repeat for another 20 seconds, if required.
• Stir in hazelnuts.
• Spoon mixture into shot glasses or small bowls and refrigerate until firm.
• Serve with a dollop of extra yoghourt.

Notes:
- Depending on the chocolate used, if a sweeter taste is preferred add sifted
   icing sugar.
- Add a dash of Tamari (gluten free soy sauce) for a less rich flavour or beat 
   an egg white until soft peaks form and fold through mousse for a lighter  
   consistency.
- Mix 2 teaspoons instant coffee granules with 1 teaspoon hot water and stir
   into mixture for mocha flavour. Serve in small coffee cups, topped with 
  whipped cream dusted with cocoa, to resemble a cappuccino.
- Substitute hazelnuts with crushed gluten free biscuits.
- Use mousse as a tart filling.
- To roast hazelnuts: Put hazelnuts on a baking tray and heat in a moderate oven (180°C) about 10 minutes or until aromatic. Wrap in a teatowel and rub together until hazelnut skins peel off.