Preheat the oven to 180C
Crush cookies an mix into the cookies.
Place cookies into a prepared dish. (I used Sprag and Cook to grease my pan). Today I an making 6 individual deserts.
In a pot bring to a simmer 250 ml Orley Whip, 4 egg yokes (keep egg whites for later) and 75 ml Sugar. Remember to whisk consistently.
Once it simmers, simmer for a few minutes before straining mixture trough a sive (if you skip this step your mousse may be lumpy)
Add chocolate and mix until it is all combined.
Whip 250 ml orly whip to stiff peaks. What I love about Orley Whip is tat you can not over whip them.
Add in the chocolate mixture to the whipped Orley Whip.
Pour over the prebaked cookie crust and cool in the fridge until set. (You can place it in the freezer if you are in a hurry)
Place the egg whites and 80 ml sugar in a bane-mary. Continuously beat until sugar is dissolved. Use your fingers to feel if the sugar is dissolved (please do not burn yourself)
Transfer to stand mixer. Beat till stiff peaks
Place merengue on mousse and torch merengue