Ingredients

Crust

• 2 cups chocolate wafer cookie crumbs
• 1/2 cup finely chopped toasted pecans
• 1/4 cup sugar
• 1/2 cup butter, melted
• Vegetable cooking spray

Filling

• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/4 cup unsweetened cocoa
• 1/8 teaspoon table salt
• 2 cups half-and-half
• 4 egg yolks
• 1 (4-oz.) semisweet chocolate baking bar, finely chopped
• 1/2 (4-oz.) 60% cacao bittersweet chocolate baking bar, finely chopped
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Mouse

• 3/4 cup milk chocolate morsels
• 1 cup plus 3 Tbsp. heavy cream

Topping

• Chocolate Whipped Cream

Preparation

Prepare Crust

1. Preheat oven to 350°.
2. Pulse first 3 ingredients in a food processor 4 to 5 times.
3. Transfer crumb mixture to a medium bowl; stir in 1/2 cup melted butter.
4. Press on bottom, up sides, and onto rim of a lightly greased (with cooking spray) 9-inch deep-dish pie plate.
5. Bake 10 minutes.
6. Cool on a wire rack.

Prepare Filling

1. Whisk together 3/4 cup sugar and next 3 ingredients in a large saucepan.
2. Whisk together half-and-half and egg yolks in a large bowl.
3. Gradually whisk egg mixture into sugar mixture.
4. Cook over medium heat, whisking constantly, 6 to 8 minutes or just until mixture begins to boil.
5. Cook, whisking constantly, 1 more minute; remove from heat.
6. Whisk in semisweet chocolate and next 3 ingredients.
7. Place plastic wrap directly on warm filling. Let stand 30 minutes.
8. Spread filling in cooled crust; place plastic wrap directly on filling, and chill 30 minutes.

Prepare Mousse

1. Microwave milk chocolate morsels and 3 Tablespoons heavy cream in a medium bowl at MEDIUM (50% power) for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals.
2. Let stand 30 minutes, stirring occasionally.
3. Beat 1 cup heavy cream at medium-high speed with an electric mixer until soft peaks form.
4. Gently fold half of whipped cream into milk chocolate mixture until blended and smooth; fold in remaining whipped cream.
5. Spread mousse over filling.
6. Cover and chill 8 to 24 hours or until set.
7. Top with Chocolate Whipped Cream just before serving.

Cook’s Note

• We tested with Ghirardelli Semi-Sweet Chocolate Baking Bar and Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar.
• For the crust, crumble three-fourths of 1 (9-oz.) box of chocolate wafer cookies to yield 2 cups.