Add the cookie crumbs to the pie pan and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.

In a small bowl, bloom the gelatin and set it aside.

Using an electric hand mixer or a stand mixer, whisk the egg yolks and granulated sugar until a pale and fluffy consistency, takes about 1-2 minutes, and set it aside.

Then heat up 100 g of the 450 g in a small saucepan on medium heat until it starts to form small bubbles around the edge of the saucepan. Take the saucepan off the heat and add the gelatin. Stir it in until the gelatin has dissolved.

Pour the heated heavy cream over the melted chocolate and with a spatula stir it together until smooth. Add the chocolate ganache to the whipped egg yolks and gently fold it together with a rubber spatula until combined.

In a third bowl, whip the remaining 350 g heavy cream until soft peaks. You don’t want to over whip the heavy cream as you’ll continue mixing it when you add it together with the chocolate mixture.

Then add half of the whipped cream into the chocolate mixture gently fold it together with a rubber spatula until almost combined. Then add the other half of the whipped cream and gently fold it together until smooth and combined. Be careful not to over mix the mousse, so it doesn’t split.