Chocolate Ganache Mousse Cake - cooking recipe

Ingredients

CRUST
1 1/2 cups chocolate cookies, crumbs*
6 tablespoons unsalted butter, melted
Mousse
1 lb semisweet chocolate, chopped
2 tablespoons heavy whipping cream
6 tablespoons unsalted butter, softened
1/4 cup rum
6 egg yolks
1/2 cup granulated sugar
1 1/2 cups heavy whipping cream
TOPPING
6 ounces semisweet chocolate, chopped
3/4 cup whipping cream

Preparation

Heat oven to 375\u00b0F In medium bowl, stir together cookie crumbs and melted butter. Press into bottom of 9-inch springform pan. Bake 10 minutes or until set.
Make the mousse: gently melt semisweet chocolate in a double boiler with the 2 tablespoons whipping cream. Cool. When cool enough that butter will not melt, beat in butter. Stir in rum. In large bowl beat egg yolks and sugar on high speed for 5 minutes or until very light; fold into chocolate mixture. In large bowl beat whipping cream until soft peaks form; fold into chocolate mixture. Spread over crust. Refrigerate.
Place 6 oz. chocolate in large bowl. Heat 3/4 cup cream in small saucepan over medium heat or in microwave on high until cream comes to a boil. Immediately pour cream over chocolate; stir until smooth. Cool until slightly thickened but still pourable (about 75\u00b0F.). Spoon over mousse.Cover and refrigerate until set, at least 8 hours or overnight.