chocolates Keep three bamboo skewers handy. Grease a 20cm springform pan; line the base with baking paper, with the paper extending 3cm above the sides.
1 Pulse the biscuits in a food processor until some small chunks remain. Transfer to a medium bowl, and stir in the almonds and butter. Press the mixture lightly in the base of the greased pan. Refrigerate while preparing the mousse.
2 Irish cream mousse Melt the chocolates in a large microwavable bowl on medium (50%) in 30-second bursts, stir in between each session. In a small bowl, sprinkle the gelatine over the water. Microwave on medium (50%) for 30 seconds or until dissolved. Whisk the cream in a bowl with an electric mixer until soft peaks form. Beat the eggs and sugar in a separate bowl with an electric mixer on high speed for 5 minutes. Add the gelatine mixture to the chocolate, then fold in the egg mixture. Fold through the liqueur, quickly followed by the cream.