Directions Preparation:25min › Extra time:3hours chilling › Ready in:3hours25min
Butter a springform cake tin. Mix the biscuit crumbs and melted butter and pat into the bottom of the tin. Chill while you make the filling.
Chop up the chocolate in a food processor.
In a saucepan, combine milk, sugar, instant coffee and salt then simmer until sugar has dissolved. With the food processor running pour in the milk mixture and blend until chocolate is melted. Add vanilla and whizz again. Let cool.
Beat the cream in an electric mixer to the soft peak stage. Fold in 1/3 of the cream into the chocolate mixture to lighten it, then fold in the rest.
Pour the mousse over the base then chill 3 hours before serving.