• For the base:

• 250 g digestive biscuits, crumbled
• ½ cup butter or 100 g, melted
• ¼ cup chocolate chips or 40 g

• For the filling:

• 2¾ cups whipping cream or 680 ml
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• 1 teaspoon vanilla powder
• 2 teaspoons gelatine powder
• 4 tablespoons boiling water
• ¾ cup milk or 185 ml, liquid
• 2 cups dark chocolate or 300 g, chopped into small pieces

Preparation

Combine biscuit crumbs, butter and chocolate chips together in a bowl. Press in a loose bottom 24cm round cake tin. Chill in the fridge for 10 minutes.

Whip cream for 5-6 minutes or until it firm then chill in the fridge.

Beat half the quantity of the whipped cream with NESTLÉ® Sweetened Condensed Milk and vanilla powder for 1 minute. Dissolve gelatin in hot water and pour it into the mixture with constant stirring to combine all.

Pour the prepared mixture into the biscuit base and chill in the fridge for at least 10 minutes.

Warm milk in a saucepan then remove from heat and add the chopped dark chocolate pieces. Stir till chocolate melts in the milk then fold it into the remaining quantity of whipped cream and mix well.

Pour the chocolate mixture on top of the chilled vanilla mousse.

Chill in the fridge for 6 hours minimum then serve.