Chocolate Mousse Cookie Cake

1. Add the chopped chocolate to a large bowl. In a microwave safe bowl (like a measuring glass), heat 3/4 cup (180g) of heavy cream just until it starts to bubble, about 90 seconds. Immediately pour it over the chocolate and jiggle the bowl until the chocolate is fully submerged. Rest for a few minutes, then whisk smooth. Set aside to cool for about 30 minutes before moving on. 
2. In a large mixing bowl using a hand or stand mixer with the whisk attachment, whip the remaining 2 cups (480g) of heavy cream on high speed until it turns frothy (about 30 seconds), then add the marshmallow creme and whip on high until you reach stiff peaks, another minute. Be careful not to overwhip as it should hold its shape while still remaining smooth and creamy. 
3. Add half of the whipped cream to the cooled chocolate and fold to combine. Then add the rest and fold to create a silky smooth consistency.
4. Dollop a small amount of mousse onto a large plate, just enough to allow the cookies to stay in place. Lay down 5 or 6 cookies (depending on the size of your plate) and spread ¼ of the mousse on top. Add another layer of cookies, then another ¼ of the mousse. Repeat this two more times with cookies, mousse, cookies, mousse. 
5. Top with a sprinkle of mini chocolate chips and save any leftover cookie pieces for tomorrow. Place the cake in the refrigerator overnight. 
6. The next day, crush the remaining cookies on top then slice and enjoy!