Chocolate Mousse Cake with Chocolate Toffee Crust

Taken from The Gourmet Pregnancy by Leah Douglas, from the Desserts section.

Ingredients
Crust
- 1 pkg chcolate sandwich cookies (with chocolate filling)
- 1/2 cup Skor bits
- 1/4 cup butter, melted

Chocolate Mousse
- 2 cups semisweet chocolate chips
- 1 tsp pure vanilla extract
- 3 cups whipping cream
- 1/4 cup granulated sugar

Method

1. Preheat oven to 350 F.
2. Grind cookies in a blender to medium-fine consistency: pour into a large mixing bowl. Add Skor bits and melted butter, stiring to mix well.
3. Press crust evenly into the bottom of a 9-inch springform pan. Bake for 4 - 5 minutes. Cool on cooling rack.
4. In a large saucepan over low heat, warm chocolate chips, vanilla and 1 cup of the whipping cream, stirring gently until smooth. Transfer to a bowl and let cool in refrigerator.
5. In a separate large bowl, add remaining 2 cups of whipping cream and sugar. Beat until stiff peaks form. Fold in the cooled chcolate mixture and spread evenl over crust.
6. Let the cake cook in regrigerator or freezer for at least 2 hours before serving. Serve cold.
   

Comments
This was an amazing cake, the mousse is absolutely heavenly (as Leah describes it). When you freeze it before serving it's almost like an icecream... but it is also great just out of the fridge. I baked the crust the full 5 minutes, and it was a little hard, so keep a close eye on it, and don't be afraid to 'underbake' it slightly, especially if you're going to serve it frozen. It's better to have a crumbly crust than one that you can't get through. Highly recommended!