500ml chilled fresh cream (divided)
1 tin Caramel treat (cappuccino flavor)
2 teaspoon Jacob coffee granules
1 slab 80g dream / milkybar or any white chocolate
1 packet tennis biscuits (Caramel)
Place biscuits in a plastic bag crush with a valin or place in a food processor until crushed coarsely.
In a bowl add chocolate coffee and quarter cup cream. Microwave for a minute until chocolate is melted and coffee dissolved. Set aside.
Beat the remaining fresh cream until soft peaks form.
Add the chocolate and coffee mixture and beat to stiff peaks.
Using a fork mix Caramel treat until smooth. Fold into cream mixture.
Layer by placing some crushed biscuits in a bowl / pyrex dish add half the mousse over then more biscuits. Add the remaining mousse. Decorate as desired. Refrigerate and serve chilled.