Ingredients
Method
1.Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan, line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
2.Process biscuits until fine. Add butter, process until combined. Press mixture over base of pan. Refrigerate 30 minutes.
3.Meanwhile, make cappuccino mousse filling. Combine melted chocolate, egg yolk and coffee in medium bowl, fold in cream. Beat egg white and sugar in small bowl with electric mixer until thick and sugar dissolved. Fold into chocolate mixture, in two batches.
4.Spread filling over biscuit base in pan. Cover; refrigerate 3 hours or overnight until set.
5.Spread whipped cream over mousse filling; dust with sifted cocoa powder.
Use un-iced, unfilled plain biscuits for this recipe.
Note
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