1. Heat the cream but don’t bring it to a boil, add the chocolate and melt it. If you have fresh basil leaves, add a few whole sprigs of basil. Leave them to infuse the aroma, then remove the sprigs. If using the dried basil, grind it in a coffee mill and add 1/3 of a teaspoon to the cream and chocolate mixture. Stir until well mixed.

2. Make the chocolate mousse. Heat 100 ml of cream, add the chocolate and melt it (don’t bring the mixture to a boil). Allow to cool. Then mix the rest of the cream and chill well. Add the sugar and basil into the cream and whip with a whisk until stiff. Put the mixture into a confectioners bag and pipe your desired shape (i.e. Christmas tree) on a biscuit. You can use the confectionery biscuit decorations to decorate your Christmas tree. Enjoy hot chocolate with the decorated biscuit.