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1
Make the mousse: Put the chocolate in a large bowl, and set aside.
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2
Heat 1 1/2 cups cream over medium-high heat in a medium saucepan until the cream is steaming and small bubbles form on the edges.
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3
Pour the cream over the chocolate.
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4
Stir until the mixture is smooth.
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5
Let cool completely.
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6
Put the remaining 1 1/2 cups cream and the sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form.
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7
Using a rubber spatula, fold the whipped cream into the chocolate mixture, one third at a time.
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8
Assemble the torte: Line a 5 x 9-inch loaf pan with plastic wrap, leaving an overhang on the sides.
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9
Spread enough mousse (3/4 to 1 cup) over the bottom of the pan to cover.
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10
Arrange 5 cookies on top in a single layer to cover, breaking them to fit as necessary.
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11
Spread enough mousse (3/4 to 1 cup) on top to cover; smooth into an even layer.
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12
Repeat the process with the remaining cookies and mousse until the pan is full.
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13
Press plastic wrap directly onto the surface, and refrigerate the torte until firm, at least 3 hours or up to 2 days.
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14
To serve, remove the plastic wrap from the surface.
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15
Invert the torte onto a serving plate; unmold, using the overhang to coax it out.
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16
Remove the plastic wrap.
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17
Dust with cocoa.
