Chocolate Mousse

        

            INGREDIENTS

            21 chocolate sandwich cookies, crushed

            ¼ cup butter, softened

            1 cup heavy cream

            1 (12 ounce) package semisweet chocolate chips

            1 teaspoon vanilla extract

            1 pinch salt

            2 cups heavy cream

            ¼ cup white sugar

            1 cup heavy cream, chilled

                                                ¼ cup white sugar

     DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch spring form pan with 2 ¾ inch sides.
2. In 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.
3. Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of double boiler. Heat until chocolate 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, and then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
4. Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
5. In a large bowl, beat 2 cups chilled cream with ¼ cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
6. Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with ¼ cup sugar. Beat until stiff., then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.