Death By Chocolate Mousse Cake

Ingredients

• 1 1/2 cups chocolate graham cracker crumbs
• 6 Tablespoons butter, melted
• 1 cup heavy cream
• 1 (12 ounce) package semisweet chocolate chips
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 1/4 cup granulated sugar

• 1 recipe Ganache (optional)
• 1 cup heavy cream, chilled
• 1/4 cup granulated sugar

Directions

1. Preheat oven to 350 degrees Fahrenheit. Generously grease the bottom and sides of a 9-inch springform pan.
2. In a medium bowl, mix together graham cracker crumbs and melted butter. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
3. Combine 1 cup cream, chocolate and vanilla extract in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. (*Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stove top, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.)
4. Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
5. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
6. Chill cake at least 6 hours before serving. Prior to serving, pour chocolate ganache over top of cake, if desired. Chill again until ganache has solidified. 
7. Beat remaining 1 cup cream with 1/4 cup sugar in a large mixing bowl. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.