The cookie crust

Crumble your cookies in a food processor or by hand.

Melt your butter and add your cookie crumbs.

Pour the cookie crumbs into your pie tin and press them flat.

Chill in the fridge for about 15 minutes.

The chocolate filling

Add your chocolate to a heatproof bowl.

Soak your gelatine in a few tablespoons of water.

Bring half (120 ml or ½ cup) of your heavy cream to a boil and pour it over your chocolate.

Wait a few minutes for the chocolate to melt and keep stirring until it is all combined and smooth.

Add the gelatine and set aside to cool before continuing.

In a large bowl whip up the other 120 ml (½ cup) of your whipping cream with the vanilla and sugar until you have stiff peaks.

Add a few spoons to your chocolate mixture.

When combined add the chocolate to your whipped cream a few spoons at a time. Be careful you don't mix to hard, you want to keep as much air in it as possible but you don't want to turn the cream into butter.

Pour the mixture unto your cookie crust and let it chill in the fridge.

The topping

Whip up 240 ml (1 cup) of heavy cream with the sugar and vanilla until you have medium peaks.

Spread the whipped cream over your chocolate filling and sprinkle some of the edible blood or warm srawberry jam over the whipped cream.

Keep in the fridge until you are ready to serve.