Chocolate Mousse Pie

Ingredients

• Base

  • 100g butter, cubed
  • 200g packet Gregg's Classic Crumble Mix
  • 50g flour

• Filling

  • 1/4 cup hot water
  • 1 Tbsp gelatine
  • 2 cups cold milk
  • 2 x 70g packets Gregg's Rich Chocolate Mousse
• chocolate curls or grated chocolate, to decorate

Method

To prepare the base, pulse the butter, Gregg's Crumble Mix and flour in a food processor until the mix resembles crumbs. Press onto the base and sides of a loose bottom 23 cm flan tin.

To prepare the filling, place the hot water into a small jug. Sprinkle the gelatine over then stir until the gelatine dissolves completely. If the gelatine does not fully dissolve, place the jug into a pan of warm water over low heat. Stir until the gelatine dissolves. Set aside.

Pour the milk into a bowl. Sprinkle the Gregg's Rich Chocolate Mousse over the milk. Beat with an electric beater on low speed for 1 minute. Scrape the mix from the sides of the bowl. Beat on maximum speed for 4 minutes or until the mousse is thick and fluffy. Fold the gelatine carefully but thoroughly into the mousse.

Spoon the mousse mixture into the crumble base. Chill for 1 hour or until the mousse is set.

Top with chocolate curls or grated chocolate and serve with whipped cream if desired.