For the chocolate mousse, whip the cream with vanilla sugar, bourbon vanilla and cream stiffener until stiff and chill. Separately, slowly melt the Kitkat chocolates over steam.
Using a fork, crush the cookie pieces and transfer to a bowl to cool. Divide the whipped cream into 2 parts.
Add the cooled chocolate to the whipped cream in each case and fold in slowly and carefully. Place in the refrigerator and let rest for about 2-3 hours. Then serve.
Preparation Tip:
The chocolate mousse goes quickly and tastes delicious! Also works with other types of chocolate.
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