Chocolate Mousse Cake
36 ladyfingers, split
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
1-1/4 cups hot coffee
2 tbsp canola oil
2 cups heavy whipping cream, whipped to soft peaks
1/3 cup Semi-Sweet Chocolate Morsels
1 teaspoon heavy whipping cream
1 tablespoon hot coffee
Whipped topping (optional)
Line bottom and side of 9-inch springform pan with split ladyfingers.
Place 2 cups morsels in bowl of food processor, with processor running, slowly add hot coffee. Add oil and process until smooth. Transfer chocolate mixture to large bowl; cool for 2 to 3 minutes. Fold whipped cream into cooled chocolate until no white streaks remain.
Pour 1/3 of mousse mixture into prepared pan. Place a layer of split ladyfingers over mousse layer. Pour 1/3 of mousse mixture over ladyfingers. Repeat with remaining split ladyfingers and mousse mixture. Cover; refrigerate overnight.
GLAZE: Heat 1/3 cup chocolate morsels, cream and hot coffee in uncovered, medium microwave-safe bowl on HIGH (100%) power for 1 minute; stir until smooth. Add additional coffee, if needed, to obtain drizzle consistency. Remove side of pan. Drizzle sides and top with chocolate glaze. Garnish with whipped cream, if desired