Grease a 13” x 9” x 2” pan.

Grind chocolate cookies into fine crumbs. Place in a bowl and pour melted butter over them and mix until they are well coated.

Press firmly into the bottom of the pan, making an even layer.

Put the pan in the freezer for about 15 minutes to allow it to set.

In a medium sized saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Slowly add in the milk, whisking briskly to get all the lumps out. Cook over medium heat, stirring constantly to avoid scorching the bottom.

Once the pudding has thickened and starts to bubble, remove from heat and add in the chocolate chips and vanilla and stir.

Pour over the set crust and place in the refrigerator to allow cooling before adding the next layer.

Add the brewed espresso and heavy cream to a medium sized saucepan and simmer over low heat. In a medium bowl, whisk the sugar and cornstarch together and add the eggs.

Slowly add in the hot coffee mixture, whisking constantly to temper the eggs.

Once everything is combined, pour the mixture back into the saucepan and cook until it starts to thicken.

Stir constantly to avoid burning.

Once the mixture is thick, remove from heat and stir in the butter and vanilla.

Once it’s well mixed, pour on top of the cooled chocolate layer, smooth out in an even layer, and place the pan back into the refrigerator to chill while making the top layer.

In a medium saucepan, heat the heavy cream and 1 c of milk until it’s simmering.

In a bowl, whisk the cornstarch, sugar, egg yolks and the remaining milk.

Slowly whisk in the hot cream/milk to temper the eggs.

Once combined, return to heat and cook until thick.

Remove from heat and add butter and vanilla.

Pour over the top of the coffee layer and return to the refrigerator and chill for 2 hours until all layers have set.

Dust with cocoa powder if desired.

Store in the refrigerator until ready to serve.