Chocolate Mousse Cake with Biscuit Base

Instructions:

1. Combine crushed cookies, melted butter, and salt in a bowl until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of an 8-inch springform pan using the back of a spoon.
3. Chill the base in the freezer for 10 minutes to lock it in place.
4. Place chopped bittersweet chocolate in a bowl. Heat 1/2 cup (120ml) of heavy cream until simmering, pour over the chocolate, let sit for 2 minutes, and whisk until glossy and smooth.
5. Stir in the vanilla extract and let the chocolate mixture cool to room temperature.
6. In a separate bowl, beat the remaining 1.5 cups (360ml) of heavy cream and powdered sugar until stiff peaks form.
7. Gently fold one-third of the whipped cream into the cooled chocolate to lighten it, then fold in the remaining cream using a slow, circular motion until no white streaks remain.
8. Pour the mousse over the chilled base, smooth the top, and refrigerate for at least 4 hours.
9. Prepare the glaze by heating 1/2 cup (120ml) heavy cream and pouring it over the semi-sweet chocolate. Stir in the room temperature butter and pour over the chilled cake, smoothing with an offset spatula.