Double Chocolate Mousse Tart with Cookie Crust

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Directions

Crust: Preheat oven to 350 °F. Butter a 9-inch springform pan
In a food processor, pulse the cookies until finely ground. Add the softened butter; pulse until evenly moistened Press crumb mixture into the bottom and up the sides of the prepared pan to form a thin crust
Bake 5 minutes; transfer to a rack to cool completely
Mousse: In a food processor, combine the chocolate, vanilla and salt
In a microwave-safe glass measure, heat 1 cup cream to just boiling With the motor running, pour hot cream through the feed tube; process until chocolate is melted and smooth. Transfer mixture to a large bowl; cool to room temperature, stirring occasionally. In the bowl of an electric mixer beat 2 cups heavy cream with the sugar to form stiff peaks. Fold whipped cream into chocolate mixture; transfer mousse to prepared crust Chill until set, at least 6 hours and up to overnight
To Serve: Place sweetened whipped cream in a pastry bag fitted with a medium star tip Pipe rosettes around edge of tart Garnish with chocolate shavings.