Festive Chocolate Mousse

Melt the chocolate and place it on a plate. Cover the champagne bottle with parchment paper and plastic wrap and dip halfway into the chocolate. Place the bottle vertically on a baking sheet lined with parchment paper, open the candy wrapper in half, cut the edges and glue the chocolate part onto the bottle. Completely unwrap the second piece of chocolate and stick it next to the first one on the bottle. Repeat the process with as many candies as you need to cover the entire part of the bottle. Place the bottle on a plate, cut off the excess melted chocolate and unmold the bottle to make a chocolate decoration.

In a mixer, beat the egg whites and add the melted dark chocolate followed by champagne and mix until it turns into a mousse. Pour the mousse into the Ferrero Rocher tower. Whip the cream and mascarpone to make a whipped cream. Pour into a piping bag and fill the chocolate tower. Add some hazelnuts and enjoy!