1 packet of your favourite chocolate biscuits
1/2 C peanuts
1/4 C butter, melted
250g dark chocolate
2 egg yolks
2 egg whites
fresh berries to top with
Line a standard cake tin with baking paper
In a Nutribullet or food processor, blitz the cookies and nuts until it resembles crumbs. (Not too fine like dust).
Add melted butter to biscuit mix and and press into lined cake tin until nicely compressed.
Place in fridge to set.
Meanwhile, in a Bain Marie (fancy word for pot of water covered with a steel bowl) - place the chocolate in the bowl, and put pot of water on to boil.
Melt the chocolate until smooth and velvety.
Remove chocolate from the heat to cool slightly.
Whip cream to a soft whip
Whip egg whites to a stiff peak (use a clean whisk)
Add both yolks to the melted chocolate and mix in quickly
Slowly add whipped cream a little at a time, whisk to incorporate completely.
Using a spatula, fold egg whites into chocolate mixture.
Pour mousse onto the biscuit base and spread out evenly.
Chill in fridge for 1 hour until mousse is set
Top cake with fresh berries
Serve and enjoy.