For the crust, crumble three-fourths of 1 (9-oz.)
box of chocolate wafer cookies to yield 2 cups.
semisweet chocolate baking bar, finely chopped
1/2(4-oz.)
Credit:Photo: Hector Sanchez
heavy cream
TOPPING
Chocolate Whipped Cream
Directions
Prepare Crust: Preheat oven to 350.
Pulse first 3 ingredients in a food processor 4 to 5 times.
Transfer crumb mixture to a medium bowl; stir in 1/2 cup melted butter.
Cool on a wire rack.
Prepare Filling: Whisk together 3/4 cup sugar and next 3 ingredients in a large saucepan.
Whisk together half-and-half and egg yolks in a large bowl.
Gradually whisk egg mixture into sugar mixture.
Cook over medium heat, whisking constantly, 6 to 8 minutes or just until mixture begins to boil.
Cook, whisking constantly, 1 more minute; remove from heat.
Whisk in semisweet chocolate and next 3 ingredients.
Place plastic wrap directly on warm filling.
Let stand 30 minutes.
Spread filling in cooled crust; place plastic wrap directly on filling, and chill 30 minutes.
Prepare Mousse: Microwave milk chocolate morsels and 3 Tbsp.
Let stand 30 minutes, stirring occasionally.
Beat 1 cup heavy cream at medium-high speed with an electric mixer until soft peaks form.
Spread mousse over filling.
Cover and chill 8 to 24 hours or until set.
