2/3 c. chocolate liqueur
1/2 c. cold water
2 env. unflavored gelatin
16 oz. semi-sweet chocolate chips
3 lg. eggs, separated and at room temperature
1/4 c. granulated sugar
2 c. whipping cream, whipped stiff
1 1/2 boxes tubular shaped chocolate chip cookies, about 35

Mix liqueur and water in a large saucepan. Sprinkle gelatin over top. Let stand 1 minute. Stir over low heat about 3 minutes until gelatin dissolves. Add chocolate and stir until melted then remove from heat. Whisk in egg yolks one at a time and cool to room temperature. In large bowl beat egg whites until soft peaks form. Gradually add sugar, beat until stiff peaks form. Stir in large dollop of egg whites into chocolate until blended. Fold chocolate mixture into remaining whites. Gently fold in whipped cream.

Spoon 1/4 inch of mousse into 8 inch springform pan. Stand cookies all around edge of pan. Pour in rest of mousse and cover with wax paper. Chill overnight or for 6 hours. Garnish with whipped cream and chocolate shavings.