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4 cups double chocolate chip cookies (about 28 Tate's Bakeshop cookies), crushed
1 stick of butter, melted
12 ounces semisweet chocolate, finely chopped
2 1/2 cups chilled whipping cream, divided
1/3 cup sugar
2 teaspoons espresso powder
1/2 cup mascarpone, softened at room temp
Whipped cream layer:
1 1/4 cups heavy whipping cream
1 teaspoon vanilla
1/4 cup powdered sugar
Chocolate shavings, for garnish
Preheat oven to 350°F. Line the bottom and edges of a 9-inch springform pan with parchment paper.
Mix crushed cookies and butter and press into the bottom and up the sides of springform pan. Bake for 15 minutes. Set aside and make the mousse.
Place chocolate, 1 cup of cream, sugar, and espresso powder in the bowl of a double boiler. Heat over the stovetop until chocolate is melted, stirring to incorporate all of the ingredients.
In another bowl beat remaining 1 1/2 cups of cream until soft peaks form. Add mascarpone and continue beating until stiff peaks form. Fold in chocolate mixture.
Pour mixture over cookie crust. Place in refrigerator while you make whipped cream layer.
Pour cream and vanilla into a bowl and whip until soft peaks form. Add sugar and continue whipping until stiff peaks form. Top chocolate mousse layer with whipped cream.
Refrigerate for 6 hours to overnight. Garnish with chocolate shavings.
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