Farmbake Peanut Brownie Mousse Cake
Step 1 Grease and line a 22cm springform tin. Place Arnott’s Farmbake Peanut Brownie cookies in the bowl of a food processor and process until fine crumbs. Add butter and process until combined.
Step 2 Spoon mixture into base of pan and smooth over with the back of spoon. Refrigerate.
Step 3 Remove cream from refrigerator for 30-40 minutes to let stand before you melt the chocolate. Place chocolate in a large heatproof bowl over a saucepan of simmering water, stir until melted and smooth. Remove from heat and let cool (see note).
Step 4 Meanwhile place the marmalade in a small glass or microwave safe bowl and microwave for 20 seconds until warmed and slightly runny. Spread over biscuit base.
Step 5 Using an electric mixer beat cream until soft peaks form, gently pour chocolate into the cream and mix for a few seconds then use a spatula or large metal spoon to finish mixing.
Step 6 Pour chocolate mixture over base in prepared tin. Smooth with a spatula. Cover and chill for 3 hours or until set. Dust with cocoa and serve with berries and fresh cream.