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Festive Chocolate Mousse Cake

Festive Chocolate Mousse Cake

For the Mousse Cake:
3 pkgs (12 each) ladyfingers, split
1 pkg (12 ounces) semi-sweet chocolate morsels
1 1/4 cups hot coffee
2 tbsp vegetable oil
2 cups heavy whipping cream, whipped
to soft peaks
For the Glaze:
1/3 cup semi-sweet chocolate morsels
1 tsp heavy whipping cream
1 tbsp hot coffee

Line the bottom and sides of a 9 inch springform pan with split ladyfingers. Place morsels in a bowl of food processor fitted with a metal blade. With the processor running, slowly add the hot coffee. Add the oil and process until smooth. Transfer the chocolate mixture to a large bowl. Cool for 2 to 3 minutes. Fold the whiped cream into the cooled chocolate until no white streaks remain. Pour one-third of the mousse mixture into the prepared pan. Place a layer of split ladyfinger over the mousse layer. Pour one-third of the mousse mixture over the ladyfinger. Repeat with the remaining split ladyfingers and mousse mixture. Cover and refrigerate overnight. Heat the morsels, cream, and hot coffee in an uncovered, medium microwave-safe bowl on high power for one minute. Stir until smooth. Add additional coffee, if needed, to obtain a drizzle consistency. Remove sides of the pan. Drizzle sides and top with the chocolate glaze. Yield: about 12 servings

posted by Kate @ 4:47 AM