2tablespoonschocolate curls from a milk chocolate barlike Hershey's
Pour ½ cup of semi-sweet chocolate chips into a small microwave-safe bowl. Microwave for 30 seconds and stir with a metal spoon. Repeat microwaving and stirring until the chocolate is smooth; 1-2 minutes. Set aside to cool slightly while you make the whipped cream cheese.
To a large mixing bowl, add cream cheese and powdered sugar. Beat on medium speed with a hand mixer until creamy. Stir in the melted chocolate, then stir in the vanilla extract. Beat on medium-high speed until the chocolate and vanilla extract is well incorporated, scraping the sides as you go.
Pour ½ cup of heavy whipping cream into a separate mixing bowl and beat on medium speed until stiff peaks form. Pour the whipped cream into the bowl with the cream cheese. Set the whipped cream bowl aside for a later use.
Stir the whipped cream into the cream cheese mixture until combined. Scrape into a disposable piping bag and set aside. (If you don't have a piping bag, just leave the mousse in the bowl and set aside).
Add the chocolate chips and 2 tablespoons of heavy cream into a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat microwaving and stirring until the chocolate is smooth; 1-2 minutes. Let cool to room temperature.
Add ½ cup heavy cream into the same bowl previously used for whipped cream. Beat on medium until stiff peaks form.
Add the cooled chocolate mixture to the whipped cream. Fold in until combined.
Add the chocolate whipped cream into a piping bag fitted with the 1M piping tip. Set aside. (Again, if you don't have a piping bag, just leave the whipped cream in the bowl and set aside).
Add the chocolate sandwich cookies to the bowl of a food processor and pulse them into crumbs. You can also just add them to a storage bag and beat them with a rolling pin until they're crushed.
Add half of the cookie crumbs into the bottom of 4 clear glasses. Add a layer of chocolate cheesecake mousse and a layer of chocolate syrup. Repeat the layers until the glasses are full.
Add a swirl/scoop of whipped cream to the top of the trifles. Sprinkle on some chocolate curls. You can also use cookie crumbs, chocolate sprinkles, red heart sprinkles, etc.
Store in the fridge until ready to serve. If making ahead more than a few hours, cover glasses with plastic wrap.