Farmbake Peanut Brownie Mousse Cake

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.

Spoon mixture into base of pan and smooth over with the back of spoon. Refrigerate.

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).

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.

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.

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.