Bittersweet Chocolate Mousse Torte

• 12 ounces bittersweet chocolate (preferably 65 percent cacao), chopped
• 3 cups heavy cream
• 3 tablespoons sugar
• 12 ounces crisp oval butter wafer cookies (20 total)
• Good-quality unsweetened cocoa powder, for dusting

1. Make the mousse: Put the chocolate in a large bowl, and set aside.
2. Heat 1 1/2 cups cream over medium-high heat in a medium saucepan until the cream is steaming and small bubbles form on the edges.
3. Pour the cream over the chocolate.
4. Stir until the mixture is smooth.
5. Let cool completely.
6. Put the remaining 1 1/2 cups cream and the sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form.
7. Using a rubber spatula, fold the whipped cream into the chocolate mixture, one third at a time.
8. Assemble the torte: Line a 5 x 9-inch loaf pan with plastic wrap, leaving an overhang on the sides.
9. Spread enough mousse (3/4 to 1 cup) over the bottom of the pan to cover.
10. Arrange 5 cookies on top in a single layer to cover, breaking them to fit as necessary.
11. Spread enough mousse (3/4 to 1 cup) on top to cover; smooth into an even layer.
12. Repeat the process with the remaining cookies and mousse until the pan is full.
13. Press plastic wrap directly onto the surface, and refrigerate the torte until firm, at least 3 hours or up to 2 days.
14. To serve, remove the plastic wrap from the surface.
15. Invert the torte onto a serving plate; unmold, using the overhang to coax it out.
16. Remove the plastic wrap.
17. Dust with cocoa.

bittersweet chocolate, heavy cream, sugar, butter, cocoa

Taken from www.epicurious.com/recipes/food/views/bittersweet-chocolate-mousse-torte-393076 (may not work)