White mousse torte

Line base of 20cm springform pan with plastic wrap. Spray sides of pan with cooking oil and line with baking paper.

Place Cookies in a food processor. Process until crushed. Add butter and process until combined. Press into base of prepared pan and refrigerate while preparing filling.

Melt milk and dark chocolate in a heatproof bowl over a pan of gently simmering water until smooth. Remove from heat and stir in cream. Whisk in egg yolks. Whisk together gelatine and boiling water until gelatine dissolves. Add to chocolate mixture and mix to combine

Using an electric mixer beat egg whites until soft peaks form. Add sugar 1 tbsp at a time, beating constantly until thick and glossy. Carefully fold into chocolate mixture until just combined. Pour over biscuit base. Refrigerated overnight until firm.

To make ganache topping combine chocolate, peanut butter, butter and ½ cup of water in a small saucepan. Stir on low heat until chocolate has melted and mixture is smooth. Set aside to cool completely.

Pour ganache evenly over top of mousse and refrigerate for 2 hrs,or until ganache is firm. Unmould cake and place on a serving plate. Decorate with Easter eggs and chocolate curls.

NOTE:You can replace the peanut butter in the Ganache Ingredients with ½ cup cream then omit the water added in the method