INGREDIENTS

• Cookie crust:

• 4 cups double chocolate chip cookies (about 28 Tate’s Bakeshop cookies), crushed

• 1 stick of butter, melted

• Chocolate mousse:

• 12 ounces semisweet chocolate, finely chopped

• 2 1/2 cups chilled whipping cream, divided

• 1/3 cup sugar

•  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

INSTRUCTIONS

1. Preheat oven to 350°F. Line the bottom and edges of a 9-inch springform pan with parchment paper.

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