- 21 chocolate sandwich cookies
- 1/4 cup of softened butter
- 3 cups of heavy cream
- 1 12 oz package of semisweet chocolate chips
- 1 tsp vanilla extract
- 1 pinch sea salt
- 1/4 cup of cane sugar
Preheat oven to 350 degrees Fahrenheit. Generously grease a few mason jars or a baking pan (9 inch). In a medium bowl, mix together crushed cookies and softened butter. Press the mixture evenly into the bottom of the mason jar (1/4 inch) or baking pan. Bake in the preheated oven for 5 minutes, then allow to cool. Next, combine 1 cup of cream, chocolate chips, vanilla extract, and sea salt in the top of a double boiler. Heat until the chocolate is fully melted and the mixture is smooth. (You could also pour a cup of cream into a food processor over the chocolate chips mixture while he blade is running. Pour the mixture into a bowl and cool to room temperature. In a large bowl, beat 2 cups of chilled cream with 1/4 cup of cane sugar. Beat until stiff peaks form; then fold the whipped cream into the chocolate mixture and pour it into the mason jars or pan over the cooled crust. Put the lids on the jars or cover on the pan and chill for at least 6 hours. Prior to serving, beat 1 cup of cream with 1/4 cup of cane sugar. Then place one dollop onto each mousse or slice. Then enjoy!