Method

Place the chocolate, butter & hazelnut paste in a plastic container - and use the microwave oven in short bursts to heat and melt the mixture. Stir the mixture together each time. The mixture has to be melted and combined smoothly. 

In a large bowl, combine the peanuts, puffed rice and royaltine. While stirring gently add the melted chocolate mixture in a smooth stream and keep mixing until all is combined and well coated. Divide the mixture in 3 moulds, lined with clingwrap, and place them in a chiller to set. 

In a heavy bottomed pot combine the first 5 mousse ingredients & gently bring to a simmer while stirring. Remove from the heat. Bloom the gelatin leaves in cold water and squeeze to remove excess water and place into the warm raspberry puree. Stir to combine. Strain the raspberry puree into a large bowl. Place the bowl shortly in the chiller, while whipping the Emborg Whip Topping into semi firm peaks. The raspberry puree sets quickly so be sure to work very fast.

Pour the Emborg Yoghurt into the puree using a whisk and stir until the mixture is smooth. Add 1/3 of the whipped Emborg Whip Topping and stir into the mixture. Finally add the remaining 2/3 of the Emborg Whip Topping and fold into the mousse mixture to combine. Place the mousse in 3 cake moulds & place in a freezer to set. When
frozen solid, remove the cake mould and place the mousse on the crunchy chocolate crust.

Whip the Emborg Whip Topping (for decorations) into firm peaks and place in a piping bag. Cover and decorate the cake to your liking and garnish with fresh berries.