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Make the crust:
Combine crushed cookies and melted butter. Press the mixture into the bottom of a 9x9-inch pan or individual serving glasses. Chill in the fridge for 15–20 minutes to set.
Prepare the caramel layer:
In a saucepan, gently heat the caramel sauce with ½ cup of cream until smooth and pourable. Stir in sea salt if using. Pour over the chilled crust and return to the fridge to set for about 30 minutes.
Make the chocolate mousse layer:
Heat ½ cup of cream until just simmering. Pour over the chopped chocolate and let sit for 1–2 minutes. Stir until smooth and glossy. Cool slightly.
In a separate bowl, whip the remaining 1 cup of cream with sugar and vanilla until soft peaks form. Fold the whipped cream gently into the chocolate mixture until well combined and fluffy.
Assemble the final layer:
Spoon or spread the chocolate mousse over the chilled caramel layer. Smooth the top with a spatula.
Chill and serve:
Refrigerate for at least 2–3 hours (or overnight) until fully set. Before serving, top with whipped cream, shaved chocolate, caramel drizzle, and a pinch of sea salt if desired.
🍴 Tips & Variations:
Make it in jars for a cute single-serving presentation.
Use milk chocolate for a sweeter, creamier version.
Add chopped nuts or a layer of crushed pretzels for extra crunch.
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