- 1 Base: In a mixing bowl, add in melted butter, stevia, cocoa powder & almond meal. Mix together. Press the mixture into the base of a baking pan lined with baking paper. Place in the fridge to set whilst preparing the mousse.
- 2 Filling: Prepare chocolate mousse per the packet instructions - Pour almond milk into a mixing bowl. Sprinkle contents of Aeroplane Lite Chocolate Mousse Mix sachets over the milk.
- 3 Using an electric mixer beat on LOW speed for 30 seconds until just combined. Scrape down sides. Increase speed to HIGH and beat for a further 4 minutes until mousse is thick and creamy. Spoon on top of the base and smooth over with a spatula or spoon. Place in the fridge to set/chill for 1 hour.
- 4 Topping: Add orange mango jelly sachet and gelatine in a mixing bowl or jug, add boiling water and stir until dissolved. Add coconut cream and mix well. Let jelly mix cool. Once cool, pour jelly mix on top of the mousse layer. Top with jaffas. Place in the fridge until set. Once set, remove from baking pan, slice and enjoy!