A taste of Heaven!
Ultra-rich, yet light-as-air butterscotch mousse circled with crunchy, chocolaty Twix candy bars, all resting upon a giant chocolate chip cookie...who could resist?
1/3 cup all-purpose flour
1/2 of 1 package (18-ounce) refrigerated sugar cookie dough
1 1/2 cups mini semisweet chocolate chips, divided
3 packages (5.51-ounces each) Twix candy bar 10 packs divided
3 1/2 cups heavy cream, divided
1 envelope (.25 ounce) unflavored gelatin
1 cup butterscotch flavored baking chips
Sweetened whipped cream, optional
Preheat oven to 350ºF.
Coat 8" round cake pan with cooking spray.
In a bowl knead flour into sugar cookie dough until combined.
Knead in 1/2 cup chocolate chips.
Press dough evenly into bottom of pan.
Bake 17-20 minutes or until edges are lightly browned.
Cool on rack 10 minutes.
Remove from pan, cool completely on rack.
Line 9" springform pan with enough plastic wrap to overhang edges by at least 3-inches.
Center cookie in pan.
Insert 29 candy bars vertically between cookie edge and side of pan.
In a small pot over High heat bring 1/2 cup cream to a boil.
Remove from heat; stir in remaining chocolate chips until melted and smooth.
Cool 5 minutes; pour over crust, spreading chocolate mixture to edges to secure cookies in place.
Refrigerate until set, about 30 minutes.
In small microwavable-safe bowl sprinkle gelatin over 1/4 cup cream; let stand 5 minutes.
Microwave mixture on High, 30 seconds, stirring every 10 seconds, until gelatin is dissolved.
In small pot over High heat bring 3/4 cup cream to a boil.
Reduce heat to Low; add butterscotch chips.
Remove from heat.
Stir until melted and smooth.
Stir in gelatin mixture.
Cool to luke warm, about 15 minutes.
At high speed beat 2 cups cream until soft peaks form.
Gently stir 1/3 of whipped cream into butterscotch mixture to lighten.
Fold in remaining whipped cream until just combined.
Spoon mixture into pan.
Using back of spoon swirl top of mousse.
Cover; refrigerate until set, about 6 hours.
Remove side of pan. Using large offset spatula inserted between cookie base and plastic wrap lining bottom of pan, slide cake onto serving plate.
If desired, garnish cake with piped whipped cream.
Coarsely chop remaining candy bar; sprinkle on cake.
Quick Tip; If you don't have a wide spatula to help transfer a cake to a serving plate, use two medium-sized spatulas inserted at right angles to each other under the cake to move it.
Recipe from Women's World weekly magazine
March 13, 2001 Picture included!!