Festive Chocolate Mousse Cake

• 36 ladyfingers, 3 packages
• 2 cups NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
• 1 14 cups hot coffee
• 2 tablespoons canola oil
• 2 cups heavy whipping cream, whipped to soft peaks
• 13 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
• 1 teaspoon heavy whipping cream
• 1 tablespoon hot coffee
• whipped cream, and (optional)
• orange rind twists (optional)

1. For mousse cake:.
2. Line bottom and side of 9 inch springform pan with split ladyfingers.
3. Place morsels in bowl of food processor fitted with medal blade.
4. With processor running slowly add hot coffee.
5. Add oil and process until smooth.
6. Transfer chocolate mixture to large bowl: cool for 2-3 minutes.
7. Fold whipped cream into cooled chocolate until no white streaks remain.
8. Pour 1/3 of mousse mixture into prepared pan.
9. Place a layer of spiit ladyfingers over mousse layer.
10. Pour 1/3 of mousse mixture over ladyfingers.
11. Repeat with remain split ladyfingers and mouse mixture.
12. Cover; refrigerate overnight.
13. For chocolate glaze:.
14. Heat morsels, cream and hot coffee in uncovered, medium microwave-safe bowl on hight power for 1 minute; stir until smooth.
15. Add additional coffee if needed to obtain drizzle consistency.
16. Remove side of pan.
17. Drizzle sides and top with chocolate glaze.
18. Garnish with whipped cream and curls, if desired.

ladyfingers, coffee, canola oil, heavy whipping cream, heavy whipping cream, hot coffee, whipped cream, orange rind twists

Taken from www.food.com/recipe/festive-chocolate-mousse-cake-311636 (may not work)