1 tblsp instant coffee granules
2 tblsps boiling water
200g packet White Wings Chocolate Mousse
11/3 cups milk
300ml tub thickened cream, whipped
250g packet Choc Ripple Biscuits
Extra whipped cream and sliced fresh strawberries, to serve (optional)
Dissolve coffee in water in a heatproof jug. Cool slightly.
Set aside chocolate flakes from mousse packet for decoration.
Place both sachets of mousse into a large bowl of an electric mixer. Add milk. Beat on low speed for 30 seconds until combined. Increase speed to high. Beat for a further 3 to 4 minutes or until thickened. Fold in whipped cream.
Arrange nine biscuits in a single layer over base of a square dish (10-cup capacity). Brush with some of the coffee liquid. Spoon over one-third of the mousse mixture (about 11⁄2 cups). Repeat layering with remaining biscuits, coffee liquid and mousse mixture. Cover. Refrigerate for 6 hours, or overnight until set.
Serve mousse topped with extra whipped cream and strawberries. Sprinkle over chocolate flakes.