OMFG

This one is really really really not for my dieting friends.  My normal daily diet is about 1500 calories.  This dessert is gonna blow my wad.  If you think the better than sex desert is good you have to try this.  Don't be scared by the ganache or the espresso mousse they are both so easy to make.



Pecan cookie base

Espresso Mousse (super good on it's own)

 

 The ganache after hot cream added (not pretty yet)

 

 Oh what 30 seconds can do (pretty shiny ganache now)

 

 Boring marscapone layer (tastes great)

 

Ganache layer going down over cookie crust

 

Marscapone going down over ganache

 

Espresso mousse over marscapone

 

Toffee bits over mousse (I think some curled chocolate would look better)

 

 



Crust Ingredients:

1/2 cup chopped pecans
1/2 cup glazed chopped pecans
3 Tbsp sugar
1/2 cup butter
1 cup flour

Espresso Mousse Ingredients:
12 oz white chocolate chips
5 Tbsp water
2 cups heavy whipping cream
3 tsp instant espresso powder

Ganache Ingredients:
7 oz chopped bittersweet chocolate
2 Tbsp corn syrup
3/4 cup heavy whipping cream

Cheese Layer Ingredients:
8 oz marscapone or cream cheese
1 cup powdered sugar
1 cup cool whip

Top Layer:
8 oz bag of Toffee bits

Preheat oven to 350 degrees F.  Spray a 9 x 13 baking dish with cooking spray.  Mix all crust ingredients together and press the mixture into the baking dish.  Bake for 20 minutes.

For the mousse, stir white chocolate and water in microwave safe bowl.  Microwave at 50% power 1 minute, stir and continue heating checking every 15 - 30 seconds until chocolate is smooth add espresso powder.  Cool to lukewarm, stirring occasionally.  Using an electric mixer, beat cream in a large bowl until soft peaks form.  Gradually pour white chocolate over cream, folding to blend well.  Cover bowl and chill until firm, at least 3 hours.  Keep chilled.  May be made 1 day ahead.

For the ganache, place chocolate and corn syrup in medium bowl.  Bring cream to a boil in small saucepan; pour over chocolate and corn syrup.  Stir until melted and smooth.   Cool to room temperature.  May be made 1 day ahead.

For the cheese layer, in a mixer add marscapone, powdered sugar and cool whip.  Mix until light and fluffy.

After crust is cooled.  Spread ganache over crust evenly.  Spread cheese layer over ganache, then spread on espresso mousse.  Top evenly with toffee bits.  Refrigerate for a few hours until set.