Chocolate Cookie Crust

Preheat oven to 350°

Prepare a 10-inch springform pan.

1. Place the broken cookies into the bowl of a food processor fitted with a steel blade and blitz to create fine crumbs.

2. Pour the crumbs into a medium bowl, add the melted butter, and mix until well combined.

3. Place the crumbs into a 10-inch springform pan and press evenly over the bottom and half way up the sides.

4. Bake 10–12 minutes until set.

5. Remove from the oven and cool completely before filling.

Chocolate Mousse Filling

1. Add the espresso powder to the warm water and mix well.
2. Place the melted chocolate, espresso, Kahlua, and egg yolks into a spacious bowl and mix until smooth.
3. Pour the cream into the bowl of your electric mixer and whip until it forms stiff peaks.
4. Pour the chocolate mixture into a spacious bowl and use a large wire whisk to fold in the whipped cream. Fold gently but thoroughly, until no streaks remain.
5. Pour the mixture into the springform pan, place plastic wrap over the surface and refrigerate for 4–6 hours or overnight.
6. Remove the mousse pie from the refrigerator 30 minutes before serving.
7. Gently run a knife between the crust and the pan to loosen it. Open the latch of the spring form pan, and remove the pie. Place on a serving plate and serve.