Chocolate Mousse With Spicy Cookie Crumble

1. Preheat oven to 350°F and bake cookie pucks for 6-8 minutes. Reserve 3 of them and then let the other 3 bake for an additional 4 minutes to crisp up but not burn the cookie. Then let cool to room temperature.
2. Add mousse mix to heavy cream and mix on low speed with wire whisk until contents are evenly mixed.
3. Mix on high speed for 1-3 minutes until stiff peaks form.
4. Reserve in the cooler for 30 minutes.
5. In a serving container, put ¼ of the crisp cookie that is crumbled up and tip with ½ cup of mousse, ½ cookie that is normally baked, and ¼ the crisp cookie that is crumbled up.

Get this recipe on Gordon Culinary Pro.