Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Greek mosaiko cake with KitKat Pops

Greek 20 Mins Prep · 5 Mins Cook

Line a 20cm round cake tin and set aside for later.
In a small saucepan, combine the butter, 160g chocolate and condensed milk. Melt over a low heat until smooth and combined.
Set aside 40g of the KitKat Pops. Roughly chop the rest, leaving some whole. Lightly toast the pistachio slivers in a dry pan over a medium heat then cool completely. Roughly chop the tea biscuits.
Place the chopped KitKat pops, pistachios and tea biscuits in a medium-sized bowl. Add the chocolate-butter mixture and gently fold together, being careful not to crush the pieces. Spoon the mixture into the lined cake tin, pressing down gently for an even surface. Place in the freezer to set.
Meanwhile, prepare the mousse. Melt 200g dark chocolate over a bain-marie or in the microwave on low. In a stand mixer, whip the cold heavy cream until it reaches a soft yoghurt-like consistency. Add in the melted chocolate and whip briefly to combine into a rich mousse.
Spread the chocolate mousse evenly over the chilled chocolate base. Cover and refrigerate for 3-4 hours, or until set.
Once set, unmould and top with the remaining KitKat Pops and pistachios. Using a hot knife, slice and serve.