For the cookie base
100 grams of powdered whipped cream
200 ml sparkling mineral water (ice cold)
½ pack of Whip-it
375 grams of vanilla cookie crumbs
For the Ganache
1 liter heavy whipping cream, divided
800 grams chocolate
In a large bowl, with an electric mixer on high, whip together the powdered whipped cream (such as Dream Whip or Spiff-E-Whip) with the sparkling mineral water, while gradually sprinkling in the cream stabilizer. You should get a really firm whipped topping. Take the cookie crumbs and add them to the whipped topping in a few additions, beating on low, until a very thick batter forms. Lightly grease the bottom of a spring-form pan (23 cm; 9"), place the batter in the centre and gently press it out to cover the whole base. Set the pan aside, it does not have to be refrigerated.
For the Ganache, bring 500 ml (about 2 cups) of heavy cream almost to a boil, but do not let it boil, then pour it over the chocolate you grated or chopped up and placed in a large bowl. Let is sit for a few minutes, and then stir it with a spatula or a wooden spoon, until a thick and smooth Ganache forms. Let it sit at room temperature for about an hour. It needs to firm up and cool down. When the Ganache is ready, using clean, chilled beaters and a large bowl, whip the rest of the heavy cream (about 2 cups) with an electric mixer on high, until stiff peaks form. Gently fold it into the prepared Ganache. Pour that layer over the base in the pan, level it as much as possible and let it sit in the fridge overnight.