By Fiona Cairns
A surprisingly light chocolate mousse on a base of Chocolate Tiffin. This is really simple, but the trick is that both the cream and chocolate need to be at room temperature. Keep the cake in the refrigerator until shortly before serving.
Butter a round 23cm springform tin, ensuring the rim is facing down so it is easy to remove the cake later. Fill the base with the Chocolate Tiffin, levelling it evenly by pressing with the back of