COFFEE - TOFFEE TORTE

Steps:

• For crust: Preheat oven to 350°F Grind nuts with ground cookies and toffee in processor.
• Add 5 tblsps butter, blend until nuts are finely chopped.
• To moisten crumbs, if necessary, blend in 1 tblsp butter.
• Using plastic wrap as aid, press mixture onto bottom and up sides of 9-inch-diameter springform pan.
• Freeze 15 minutes.
• Bake crust until golden, about 12 minutes.
• Freeze crust.
• For ganache: Bring cream and corn syrup to simmer in medium saucepan.
• Remove from heat.
• Add chocolate; whisk until melted and smooth.
• Cool to room temperature.
• For mousse: Whisk sugar, yolks, 1/3 cup water and espresso powder in large metal bowl.
• Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk until candy thermometer registers 160F, about 3 minutes.
• Remove bowl from over water.
• Add nutmeg.
• Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
• Beat 2 ½ cups cream, liqueur and vanilla in another large bowl until stiff peaks form.
• Fold cream mixture and toffee into egg mixture.
• Spoon half of mousse into crust.
• Drizzle ¼ cup ganache over.
• Using tip of knife, swirl mixtures together.
• Carefully spoon remaining mousse over; smooth top.
• Cover and freeze torte overnight.
• Cover remaining ganache; chill.
• Rewarm remaining ganache over low heat, whisking just until slightly softened but not melted.
• If necessary, let stand until firm enough to pipe.
• Spoon ganache into pastry bag fitted with star tip.
• Run sharp knife around torte pan sides.
• Release pan sides.
• Pipe ganache in lattice design atop torte.
• Pipe ganache in star shapes around border.
• Garnish with almonds.
• Note: This torte can be prepared up to 1 week ahead.
• Freeze until lattice sets, then cover and keep frozen.