Use either an 8 inch (20cm) springform cake pan or line a regular pan with parchment paper.
FOR THE BASE
Mix the cookie crumbs and melted butter together in the cake pan, press down evenly on the bottom of the pan. Cover and place in the freezer.
While the base is in the freezer, prepare the filling.
In a small pot add the sugar and water, bring to a boil and continue at a slow boil for approximately 2 minutes. Remove from heat.
In a blender add the chopped chocolate and hot boiled sugar mixture. Blend for approximately 2 minutes, pour into a bowl and let cool.
In a medium bowl beat together the cream and mascarpone until very thick, fold in the cooled mixture until smooth. Pour onto the cookie base.
Cover with plastic wrap (make sure the plastic touches the top of the chocolate mixture), freeze for at least 8 hours or over night. Remove from the pan, slice and serve with a dollop of whipped cream and grated chocolate. Enjoy!
WHIPPED CREAM TOPPING
Whip the cream until stiff, if you like a sweeter whipped cream then you can add ½-1 tablespoon of powdered sugar when beating.
Notes
You could also make individual mini pies if you prefer. The recipe should make approximately 4-6 mini tarts.To make it easier to slice, let your pie sit out for at least 10 minutes up to 30 minutes before slicing and serving. Store the pie near the back for your freezer for up to 2 months. Be sure to keep it tightly covered in plastic wrap or place in an airtight container to prevent freezer burn.