250 g chocolate ripple biscuits
100 g unsalted butter, melted
200 g instant chocolate flavoured mousse mix
1½ cups cold full-cream milk
White chocolate curls, to decorate
- Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
- Place biscuits in a food processor. Process until finely crushed. Add butter. Process until combined. Press evenly onto base of prepared pan. Refrigerate while preparing mousse.
- Place mousse mix in a bowl with milk. Beat with an electric mixer on a low speed for 30 seconds until just combined. Increase speed to high and beat for 2 minutes, or until thick and creamy. Spread evenly over biscuit base in pan. Decorate with white chocolate curls. Refrigerate for 4 hours, or overnight until firm.
- Lift slice from pan. Using a hot knife, cut into rectangles.