Double Chocolate Mousse Tart with Cookie Crust

The Chocolate Mousse makes a great dessert on its own, served in wine glasses or in Chocolate Bowls. Try it as a cake filling, too.

Makes one 9-inch tart

Prep time: 45 minutes
Bake time: 5 minutes

Chill time: 6 hours to overnight

Make ahead: Can be made one day in advance; chill until ready to garnish with whipped cream.

Crust:

21 chocolate sandwich cookies

¼ cup (1/2 stick) unsalted butter, softened

Mousse:

12 ounces semisweet chocolate, finely chopped

1 teaspoon vanilla extract

Pinch of salt

1cup heavy cream (heated)

2 cups heavy cream (to whip)

¼ cup sugar

Garnish:

Sweetened whipped cream

Chocolate Shavings

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 of 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