Ingredients
Scale
**Crust:**
- 35 chocolate cream cookies (450g)
- 6 tbsp melted unsalted butter (85g)
- Pinch of salt
**Cookies and cream mousse:**
- 1 8 z block cream cheese (226g)
- 2-4 tbsp granulated sugar (to taste)
- ½ tsp vanilla
- 2 cups chilled heavy cream (480g)
- 20 chocolate cream cookies (260g)
**Chocolate ganache:**
- 1 cup chilled heavy cream (240g)
- 1 cup dark or semi-sweet chocolate chips (200g)
**Decoration:**
- ¾ cup chilled heavy cream (180g)
- 1 tbsp sugar
- 3-4 crushed chocolate cream cookies
Instructions
**Crust:**
- Blend cookies, melted butter, and salt until they form a fine crumb.
- Line a 9×9 pan with parchment paper.
- Press the cookie crumb into the pan, forming a crust. Freeze while preparing other components.
**Cookies And Cream Mousse:**
- Grind chocolate cream cookies and set aside.
- Whisk cream cheese, sugar, and vanilla until creamy.
- Add chilled heavy cream and whisk until thick.
- Fold in crushed cookies.
**Chocolate Ganache:**
- Place chocolate in a bowl.
- Bring cream to a boil, pour over chocolate, cover, and stir after 5 minutes until smooth.
**Assembly:**
- Spread half of the mousse on the crust. Pour and spread half of the ganache. Freeze for 10 minutes.
- Repeat for the remaining layers (or opt for a 2-layer version). Let ganache set in the freezer.
- Cover and chill the cake overnight (at least 4 hours).
**Decoration (optional):**
- Whip heavy cream with sugar until medium peaks form.
- Spread on top of the chilled cake and sprinkle with crushed cookies.
- Serve and relish the deliciousness!