Chocolate Mousse Squares

Ingredients

• 1 1/2 x 200g packets Arnott's Lattice biscuits
• 3 teaspoons powdered gelatine
• 2 tablespoons boiling water
• 200g milk chocolate, chopped
• 60g butter, chopped
• 1 cup thickened cream
• 2 egg yolks

Method

1. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, allowing a 2cm overhang at long ends. Arrange half the biscuits over base of pan, cutting to fit.
2. Place boiling water in a heatproof jug. Sprinkle gelatine over water. Stir until gelatine has dissolved.
3. Place chocolate, butter and 1/4 cup cream in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute 30 seconds, stirring every 30 seconds with a metal spoon, or until smooth. Set aside for 5 minutes.
4. Add yolks to chocolate mixture. Stir to combine. Add gelatine mixture. Stir to combine.
5. Using an electric mixer, beat cream until soft peaks form. Fold cream through chocolate mixture. Pour over biscuit base. Top with remaining biscuits, cutting to fit. Cover. Refrigerate for 4 hours or until set. Cut into squares. Serve.