Death by Chocolate Mousse Recipe

Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.

In a medium bowl mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes then allow to cool.

Combine 1 cup cream chocolate vanilla extract and salt in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively if you have a food processor you can blend mixture by placing chocolate vanilla extract and salt in processor bowl. Bring 1 cup cream to a boil on stovetop then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.

Pour chocolate mixture into a bowl and cool to room temperature stirring occasionally.

In a large bowl beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.

Chill pie at least 6 hours before serving. Prior to serving beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff then pipe onto top of pie with a star tip or place a spoonful on top of each slice.