The mint chocolate dessert of your youth, now all grown up.
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume1 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume1 1/2 cups heavy cream 2 tablespoons molasses , not blackstrap1/2 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volumeAdditional whipped cream and melted chocolate for garnish In a food processor, blitz cookies until they are fully crumbled.
Set bowl of mousse in refrigerator until chocolate hardens, about 5 minutes. Using a flexible rubber spatula, crack chocolate streaks into 1-inch pieces and fold into mousse. Repeat the chocolate-drizzling and folding procedure until no more chocolate remains. Pour mint mousse into prepared cookie crust and freeze for at least 6 hours, and preferably overnight.Line a rimmed baking sheet with a Silpat or well-greased piece of aluminum foil. In a 1-quart saucepot, combine sugar with 1/4 cup water.
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