With a crispy crust and mocha mousse, this pie is a chocolate dessert lover’s dream.
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
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