1box chocolate brownie mixprepared according to package instructions (I used Betty Crocker Triple Chunk Chocolate)
18ouncessemi-sweet chocolatechips or baking bars
1Tbl. instant coffee granules
3Tbl. vanilla extract
18 to 20Pirouette cookiescut in thirds (about 1 1/2-inch pieces)
Preheat oven to 350 degrees. Grease a 9-inch springform pan.
Prepare brownie mix according to package instructions. Spread into prepared pan, place on baking sheet and bake for 25-30 minutes or until toothpick comes out clean. Cool completely on wire rack.
Place semi-sweet chocolate in a food processor; cover and process until finely chopped. Transfer to a microwave safe bowl, add 1 cup cream, butter, and coffee granules. Microwave on high for 1 minute. Stir and microwave another minute. Remove from microwave, stir in vanilla and continue to stir until smooth. Remove 1/4 cup of chocolate and reserve for garnish. Allow remaining ganache mixture to come up to room temperature, stirring occasionally. The ganache will thicken slightly making it easier to work with.
Remove sides from springform pan. Place brownie bottom on cake plate or serving platter. Spread half ganache onto the brownie. Begin in the center and slowly work it towards the sides.
In a small bowl, beat remaining 1 cup of cream until soft peaks form; fold into remaining ganache. Spread mousse layer over ganache. Again, add slowly beginning in the middle and spread gently. Reserve a little to dip cookie sides into.
Gently dip cookies into remaining mousse and press against sides of cake. I tied a piece of butcher's string around the outside of the cookies to keep them in place until the cake chilled.
Put reserved ganache into a pastry bag and pipe onto top of cake. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting.
This recipe requires 30 minutes of prep. time, 30 minutes of cooking time, and at least 4 hours to chill it completely, preferably overnight.