1. Divide the crushed butterscotch biscuits evenly between six 165ml cups.
2. Boil the cream (A), then pour it over the milk chocolate. Whisk until the chocolate is completely melted and combined, then allow it to sit at room temperature for 10 minutes.
3. Semi-whip the cream (B) until it has some body but still collapses, then fold it through the chocolate mixture.
4. Divide the mousse evenly between the 6 cups, on top of the biscuit crumbs, then place into the refrigerator for a minimum of 1 hour to set.
5. Prior to serving, top with dollop cream and mixed berries.

Note:    Store in the refrigerator for up to 3-4 days.