Cappuccino Mousse Torte

[kaci]

Cappuccino Mousse Torte


crust:
7 c oreo crumbs- remove centers first
1-1/4 butter unsalted, melted
1 c sliced almonds, toasted
1/4 ts cinnamon

Fudge layer:
1 1/2 bag belgian chocolate chips
1 1/2 c heavy whipping cream
1 stick butter

Mousse layer:
3 lg. eggs
1/3 c sugar
6 oz. chocolate chips
1 1/2 c heavy whipping cream chilled
2 tp. strong coffee
1 Tb sugar
2 tp sugar

.
Crust:

Mix the crumbs with the crust ingredients and reserve 2 1/2 c.

Press the rest into a 10 " spring form pan to cover bottom and about 1 inch
up the sides. Chill until ready to fill.

Fudge Layer: In a microwave safe bowl melt chocolate and butter, whisk in
cream until smooth.

Pour mix into crust and chill until firm. Press reserved crumbs onto fudge
and up sides of pan. Chill.

Mousse Layer: 1. Whisk the eggs with 1/3 c sugar in a large metal bowl.

2. Set bowl over a pot of simmering water whisking constantly until a candy
thermometer reaches 160 f (abt. 5 min. )

3. Remove bowl from the heat and beat eggs until cool and very thick like
mayo, ( abt. 10 min.)

4. Melt 6 oz. in the microwave. Cool to luke warm.

5. Beat cream until it begins to thicken. Add coffee and sugar. Beat to
stiff peaks.

6. Pour cooled chocolate over egg mix and fold together with a spatula.

7. Fold in the whipped cream until well blended.

8. Chill mousse 4 hours then spread it over the fudge layer.

9. Cover and refrigerate over night. Can be served w/whipped cream

Number of Servings: 12


Nutritional Info Servings Per Recipe: 12 Amount Per Serving Calories:
1,182.8 Total Fat: 87.8 g Cholesterol: 197.8 mg Sodium: 491.4 mg Total
Carbs: 105.6 g Dietary Fiber: 6.4 g Protein: 11.0 g