'BUBBLE WRAP' SLICE

'Bubble wrap' slice image

Provided by @MakeItYours

Number Of Ingredients 10

Steps:

Grease a 15cm square cake pan and line base and sides with baking paper.
Place biscuits in a food processor and process until fine crumbs. Add butter and process to combine. Press mixture evenly over base of prepared pan. Refrigerate.
Melt chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Remove from heat and set aside to cool.
Beat egg yolk, 2 teaspoons sugar and vanilla in a bowl until thick and pale. Sprinkle gelatine over boiling water. Whisk with a fork to dissolve. Add to egg mixture and stir until smooth. Fold in chocolate.
Use electric beaters to lightly whip thickened cream to soft peaks and fold into chocolate mixture.
In a separate bowl with clean beaters, beat egg whites with remaining sugar until soft peaks form. Fold into chocolate mixture until just combined. Pour over biscuit base and refrigerate for 30 minutes or until mousse is just set. Top slice with Lindt balls and return to the fridge for 3 to 4 hours or until set completely. Slice into squares and serve.