14ouncescrispy gingersnap cookiesfinely ground (about 3 ½ cups finely ground crumbs)—I used cheap store bought ones, you want them to be hard to give you give a crispy crust
5tablespoonsgranulated sugar
½cupbuttermelted
Truffle Layer:
⅔cupheavy cream
1cupsemisweet chocolate chips
Orange Chocolate Mousse Layer:
¼cup+ 1 cup heavy cream
1 ¼cupsemisweet chocolate chips
½teaspoonvanilla
1teaspoonpure orange extract
Instructions
Gingersnap Crust:
See Notes. Preheat oven to 350 degrees Fahrenheit. In a blender or food processor grind up gingersnap cookies. Mix in melted butter and sugar. Press crumbs into a 9-inch pie dish. Press crumbs firmly into pie dish, pressing them ⅔ of the way up the sides of the dish. Bake 8-10 minutes. Cool completely before using.
Truffle Layer:
In a microwave safe bowl, heat ⅔ cup of heavy cream. Pour over chocolate chips and let sit for 3 minutes. Stir until smooth. If necessary, microwave in 15 second increments until smooth. Pour into cooled crust. Freeze until solid.
Orange Chocolate Mousse Layer:
In a microwave safe bowl, heat ¼ cup of heavy cream. Pour over chocolate chips and let sit for 3 minutes. Stir until smooth. If necessary, microwave in 15 second increments until smooth. Cool to room temperature.
Add in 1 cup of cream, vanilla, and orange extract. . Whip until you get a light mousse-like layer. Pour on top of ganache layer. Chill for at least 4 hours before serving. Top with whipped cream.
Notes
This gingersnap crust is it’s designed to be super thick and for a deep 9-10” pie dish. If you are using a shallow pie dish you may want ¾ the crust recipe.