Instructions

For the Crust

1. Place shortbread cookies into a food processor and pulse until only crumbs remain. Add in melted butter and pulse until all crumbs are coated. Press into a 9 inch springform pan and place in the fridge while making mousse.

For the Cookie Butter Mousse

1. In a mixer with a paddle attachment, beat the cream cheese and butter until creamy. Add in the confectioners’ sugar followed by the cookie butter and salt. Mix until combined.
2. In a separate bowl, whip the heavy whipping cream at high speed until soft peaks form.
3. Fold 1/2 of the whipped cream into the cookie butter mixture until almost blended then fold in remainder of the whipped cream until completely blended.
4. Pour Cookie Butter Mousse over the shortbread crust using an offset spatula to spread it evenly.
5. Wait 4 to 5 hours before making the chocolate mousse.

For the Chocolate Mousse

1. Place chocolate in a food processor and grind until no large pieces remain.
2. Heat milk and sugar in a small saucepan and bring just to a boil. With the food processor running, pour the hot milk mixture through the feed tube and process until the chocolate is completely melted. Scrape down the sides of the bowl, add the vanilla, and process until blended. Scrape mixture into a large bowl. Let cool for 15 minutes.
3. Gently fold half of the whipped cream into the chocolate until mostly mixed then fold in the rest of the whipped cream until completely blended.
4. Add the chocolate mousse over the cookie butter mousse layer. Loosely cover the cake and refrigerate overnight.