Thursday, August 18, 2016

My Coffee-Toffee-Chocolate Torte is an irrisitible decadent dessert that everyone loves!

A dessert with layers of toffee-studded, coffee-flavored mousse and chocolate ganache with a roasted almond, Heath bar and sugar-cookie crust.  Truly decadent!
Coffee-Toffee-Chocolate Torte

        1 cup almonds, toasted
6 3/4 ounces (1 container) Pepperidge Farm Bordeaux cookies
    1/2 cup coarsely chopped Heath bar, about 3 ounces
        6 tablespoons butter, melted

1/4 cup whipping cream
    2 tablespoons light corn syrup
    1 tablespoon instant espresso powder
    6 ounces bittersweet chocolate

3/4 cup sugar
    6 large egg yolks
1/3 cup warm water
   3 tablespoon
1/2 teaspoon

2 1/2 cups chilled heavy whipping cream
       2 tablespoons Kahlua
       1 teaspoon vanilla extract
1 1/2 cups coarsely chopped Heath bar (9 ounces)

For Crust:
Heat oven to 350.  In a processor, grind the almonds, cookies and heath bar.  Add the melted butter and blend until nuts are finely chopped.  Press mixture onto the bottom and 3/4 up the sides of a 9-inch spring form pan.  Freeze for 15 minutes.  Bake crust until golden, about 12 minutes.  Let cool and freeze.

For Ganache:
Bring cream, corn syrup and espresso powder to a simmer in a saucepan.  Remove from heat and whisk in the chocolate pieces until melted and smooth.  Set aside.

For Mousse:
Whisk sugar, egg yolks, water and espresso powder in a double boiler.  With water simmering, whisk mixture starts to slightly thicken.  Remove from heat.  Add nutmeg.
With an electric mixer, beat until cool and thick, about 5 minutes.

Beat the cream, Kahlua and vanilla until stiff peaks form.  Fold in the pieces of Heath bar.  Fold into cream mixture.  

Spoon half the mousse into the crust.  Drizzle half the ganache over the mousse.  Spoon remaining mousse over the ganache.  Drizzle remaining ganache in a zig zag pattern over the top.  Cover and freeze overnight.
I have a few of those squirt mustard/ketchup bottles that you find at a diner that I use to to drizzle my sauces.  I found a package of three at the World Market/Cost Plus.  It is perfect for decorating the top of the torte with the ganache.  

To serve, run a sharp knife around the edge of the pan sides.  Release the sides.  Cut into desired slices.
Can be made a week in advance.
12 - 14 servings.    

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