¼ cup granulated sugar
1 cup half and half
1 cup cold heavy whipping cream
6 ounces semi-sweet chocolate (about 1 cup semi-sweet chips)
25 Oreo cookies, crushed
5 tablespoons melted butter
Beat eggs and granulated sugar in mixer for about 3 minutes.
Meanwhile heat half and half in a small saucepan until just hot, not boiling. With mixer on low pour the hot cream into the egg mixture slowly until combined.
Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil.
Remove from heat and stir in chocolate until melted. Cover and refrigerate for one hour or place in freezer for 15 minutes, until chilled.
While chocolate is chilling, prepare crust. Combine crushed cookie crumbs and melted butter; press in to bottom and sides of pie pan. Place in freezer to chill.
When the mixture is completely chilled and firm, use whisk attachment on stand mixer to whip the remaining heavy cream until stiff peaks form. Remove chocolate from fridge, and using the paddle attachment or a spoon fold/stir the whipped cream into the chocolate until incorporated and smooth.
Spoon mousse in to crust. Garnish with sweetened whipped cream, chocolate shavings, and cookie crumbs.