Prep: 40 mins
Made with: Nestle docello chocolate mousse mix
200g digestive biscuits, finely crushed
75g butter, melted
250g Nestle Docello Chocolate Mousse Mix
500g milk, full cream
400g Nestle Docello Calypso ( dark compoud chocolate), melted
100g Nestle Docello Calypso ( dark compound chocolate)
- Combine biscuits and butter in bowl and mix well
- Pour mixture into lined brownie tray and press evenly. Chill.
- Prepare the Nestle Docello Chocolate Mousse Mix as per instructions.
- Fold mousse and melted chocolate. Pour mixture over biscuit base and spred evenly.
- Heat the cream in a pan. Remove cream from heat and add chocolate. Mix until combined. Cool.
- Pour gabache over mousse and chill to set.
- Cut into portions and serve.