You will need
1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
125 g butter at room temperature
1 extra large or jumbo egg, at room temperature
1 ¼ cups (310 ml) cold water
1 x 310 g Ina Paarman’s Chocolate Mousse Mix
2 cups (500 ml) chilled fresh cream
Adjust oven rack to one slot above middle shelf. Preheat oven to 180°C and line two baking trays with baking paper.
Mix cookies according to package instructions but spoon out 2 t (10 ml) of the dry cookie mixture to use when flattening cookies with a fork. Roll rounded teaspoonfuls of cookie mixture into balls. Place them 5 cm apart on the prepared trays.
Press balls down very firmly until they become about ¼ cm thick. Remember to dip the fork after every cookie, otherwise the dough will stick to the prongs of the fork.
Bake for 10 – 12 minutes, until golden brown. Remove baking tray from oven and leave cookies to firm up before gently lifting them onto a cooling rack.
Allow cookies to cool down completely before storing in an airtight container.
Measure the water into a medium sized mixing bowl. Sprinkle the Chocolate Mousse Mix over the water and beat until well blended. Cover with clingfilm and leave in the fridge for 5 minutes.
In a smaller mixing bowl, whip the cream until soft peak stage. Remove the mousse mixture from the fridge and using the same beaters, whip the mixture again until smooth. Gently fold the whipped cream into the mousse mixture using a spatula or metal spoon and stir until evenly blended. Dish into a 29 cm x 20 cm rectangular dish, the mixture must be ± 2.5 cm high. Place in freezer for at least 4 hours or overnight.
Remove the hard, frozen ice cream from the freezer 10 minutes before cutting.
Briefly dip the ice cream cutter or round cookie cutter into hot water and cut out rounds ± 5 ½ cm in diameter.
Sandwich ice cream between 2 Chocolate Chip Cookies.
Lightly sprinkle with grated chocolate for serving.