We’re all for cooking from scratch, but sometimes you need a little dessert hack that will impress your friends!

You can make this a few days ahead and freeze them if you want.

Give this one a go next time you need a dessert with little effort and big flavour!

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Makes 2 x 16cm cakes

Ingredients

1 brownie
1 tub chocolate mousse
1 tub of edible flowers

Method

Line the base of a 16m cm spring form cake pan with baking paper and brush the sides with a little oil.

Break the brownie up into little pieces and press into the base of the tin.

Whip the mousse a little with a spoon to loosen it up and spoon over the brownie base.

Freeze for an hour of so to firm it up, and then remove from cake tin and top with edible flowers!