Roughly crush 6 cups worth of potato chips with hand.

Pour the coffee on the chips and mix. This will help soften the crispness a little bit.

Melt the chocolate in a saucepan on a very low heat.

Pour the melted chocolate immediately on the chips and mix until combined.

In a mixing bowl, whip up the cream. Once cream gets slightly frothy, add in the sugar and whip to stiff peak. Add in vanilla.

Press 2 cups of the potato chip mixture in the bottom of an 8-inch spring-form pan.

Next, spread ⅓ of the whipped cream onto the crust.

Next, scatter another 2 cups of the potato chip mixture with a fork. Don't press the mixture down because it will sink into the cream. Just spread it as evenly as possible. Repeat with the cream layer, another layer of potato chips and a final layer of cream.

To garnish, sprinkle some cocoa powder using a sieve or a fine mesh strainer.

Take out a slice or scoop it in a bowl and enjoy!