Death by Chocolate Mousse

Recipe View 5 mins Preheat oven to 350°F (175°C). Generously grease a 9-inch springform pan with 2 3/4-inch sides. (5 minutes)

Recipe View 5 mins Make the crust: In a medium bowl, combine the crushed chocolate sandwich cookies and softened butter until well combined. Press the mixture evenly into the prepared springform pan. (5 minutes)

Recipe View 15 mins Bake the crust in the preheated oven for 5 minutes. Remove from oven and let cool completely. (15 minutes)

Recipe View 10 mins Make the filling: In the top of a double boiler, combine 1 cup of heavy cream, chocolate chips, vanilla extract, and salt. Heat over simmering water, stirring occasionally, until the chocolate is fully melted and the mixture is smooth. (10 minutes)

Recipe View 30 mins Pour the melted chocolate mixture into a large bowl and let it cool to room temperature, stirring occasionally to prevent a skin from forming. (30 minutes)

Recipe View 5 mins In a separate large bowl, beat the chilled heavy cream until stiff peaks form. (5 minutes)

Recipe View 5 mins Gently fold the whipped cream into the cooled chocolate mixture until well combined, being careful not to deflate the cream. (5 minutes)

Recipe View 6 hrs Pour the chocolate mousse filling into the cooled cookie crust. Cover with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, to allow the mousse to set completely. (6+ hours)

Recipe View 5 mins Make the topping: In a medium bowl, beat the chilled heavy cream and sugar with an electric mixer until stiff peaks form. (5 minutes)

Recipe View 5 mins Pipe the whipped cream onto the top of the pie using a star tip for a decorative finish, or simply spoon dollops onto each slice when serving. (5 minutes)