You will need
1 ½ cups (375 ml) water
1 x 310 g Ina Paarman’s Chocolate Mousse
1 cup (250 ml) fresh whipping cream
200 g packet sponge fingers (Boudoir biscuits)
½ cup (125 ml) coffee liqueur or extra strong black coffee
250 g mascarpone or cream cheese
50 g dark chocolate, melted
Mix Chocolate Mousse according to package instructions using 1 ½ cups (375 ml) of water and 1 cup of whipped cream.
Spoon a skimpy ⅓ layer of the mousse into the serving dish.
Dip half of the sponge fingers into the coffee liqueur or strong coffee and pack out over the mousse.
Blob half of the mascarpone cheese over the biscuits.
Spoon and smooth over another ⅓ of the Chocolate Mousse.
Dip the remaining half of the biscuits into the liqueur or coffee and pack out over the mousse layer.
Blob with remaining cheese and smooth over a final layer of Chocolate Mousse.
Drizzle with melted chocolate. Refrigerate for a couple of hours or overnight before serving.