It's dessert time! And there's nothing better than a nice, rich chocolatey treat to warm your heart this holiday season.

Ingredients:

Milk Chocolate Mousse

• 1/2 Cup Milk
• 1/2 Cup Heavy Cream
• 1 Tablespoon Corn Syrup
• 1 Pound Milk Chocolate, Roughly Chopped
• 1 Cup Heavy Cream, Whipped To Soft Peaks

• 1 Tablespoon Butter
• 4 Cups Pineapple, Cored, Small Dice
• 3 Vanilla Beans, Scraped
• 1 Can Coconut Milk
• 1 Pound White Chocolate
• 25 Basil Leaves, Blanched
• 1 Cup Heavy Cream, Whipped To Soft Peaks

Directions:

For the Milk Chocolate Mousse
Bring milk, cream and corn syrup to boil. Add chocolate. Stir until completely melted. Cool, and then gently fold in whipped cream.

For the White Chocolate Basil Mousse
Melt butter in a saucepan. Add the pineapple and vanilla beans. Cook over high heat for ten minutes. Add coconut milk, reduce heat to medium and stew until pineapple is tender-about ten minutes. Drain through a chinois. Stir in the white chocolate and cool. Blanche and shock basil leaves. Squeeze out excess water and place in blender and blend well. Add basil to the chocolate mixture. Fold one cup of whipped cream into the white chocolate basil mixture.

Chocolate Boxes
Spread tempered bittersweet chocolate on acetate strips (2 1/2" wide) 1/8 inch thick. Set aside and allow chocolate to set. Cut the chocolate strips into sections to form a box. If desired, purchase a chocolate box template and pour in the tempered bittersweet chocolate to set. When set, carefully loosen until ready to use.

Dessert Presentation
1Pint Strawberries, Sliced In Thirds

Place each mousse into separate piping bags. Fill 1/2 of the chocolate box with the milk chocolate mousse and 1/2 of the chocolate box with the white chocolate basil mousse. If desired, garnish with sliced strawberries and a chocolate box lid.