Mocha Choc Biscuit Mousse

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.