3 Layer easy mousse cake

Place tea biscuits in a bag and pound until coarsely ground.

Melt unsalted butter in a microwave or saucepan. Pour over crushed biscuits and mix to combine.

Push mixture onto the bottom of a medium ring pan.

Melt dark chocolate with heavy cream in a saucepan, then let the mixture chill to room temperature.

Start whipping the remaining heavy cream in a mixing bowl and gradually add the cooled chocolate mixture to form a uniform, stable mousse.

Transfer carefully to the pan on top of the biscuit base. Spread and level with a knife or angled spatula.

Place in the freezer for 3 hours.

Heat heavy cream in a small saucepan until barely simmering. Pour over dark chocolate and whisk with a whisk to combine.

Let cool to room temperature, then pour over the mousse layer and level with a spatula.

When serving, slice with a water-wet knife to prevent sticking.