Instructions

1. Line the bottom of a 20cm (8 inch) springform tin with a round of parchment paper. Set aside.
2. Remove and discard the filling from the chocolate biscuits. Place biscuits in a freezer bag and use a rolling pin or similar to crush them, alternatively, use a food processor. Add melted butter to crumbs and mix well. Press crumb mixture into the bottom of the prepared tin and refrigerate.
3. For the mousse, melt the chocolate in a medium sized bowl set over a pan of barely simmering water. Remove from heat and leave to cool until nearing room temperature, 10-15 minutes. While chocolate is cooling, remove cream from fridge and leave on counter so that it loses its chill.
4. When chocolate has cooled, whip cream in a large bowl with the cold coffee and vanilla just until soft peaks form. Pour in the melted chocolate and carefully fold into the whipped cream until there are no streaks of white.
5. Pour mixture into the prepared pan over the base, smoothing the top with a spatula, and then chill for at least 3 hours. Once set, arrange raspberries on top of the mousse.
6. To remove from tin, carefully run a sharp knife around the outside of the mousse, then carefully remove the sides of the tin.
7. Best served at room temperature, but otherwise, keep refrigerated. Will keep for up to 3 days.