Step 1: Prepare the Base
Crush the Biscuits:
In a food processor or by placing the biscuits in a zip-top bag, crush the digestive biscuits and vanilla wafers into fine crumbs. You can also leave some larger pieces for added texture if desired.
Melt the Dark Chocolate:
In a heatproof bowl over a pot of simmering water (or in the microwave in short bursts), melt the dark chocolate until smooth. Remove from heat and let it cool slightly.
Whip the Cream:
In a large mixing bowl, whip the heavy cream until soft peaks form. Be careful not to over-whip; you want it to be fluffy and airy.
Combine:
Gently fold the melted dark chocolate into the whipped cream until well combined. This will create a light and airy chocolate mousse.
Step 2: Assemble the Layers
Prepare a Baking Tray:
Line a square baking dish (about 9×9 inches or similar) with parchment paper, leaving some overhang for easy removal later.
Layer the Mixture:
