Twix Butterscotch Mousse Cake
This Cake Has a Border on The Sides of it of Vertical Placed Twix Candy Bars And a Butterscotch Mousse Filling And is Garnished With whipped cream And Chopped Twix Candy Bar. Also a Cookie Bottom.
- 1/3 Cup flour
- 1/2 of 18 oz Pkg sugar Cookie Dough
- 1 1/2 Cup Mini Semisweet chocolate chips
- 3 Pkgs Twix Candy Bar 10 Packs
- 3 1/2 Cups heavy cream
..25 oz Envelope unflavored gelatin
- 1 Cup Butterscotch Chips
Sweetened whipped cream
Heat Oven to 350 Degrees.* Coat 8 Inch Round Cake Pan With cooking spray. in Bowl, Knead flour Into Dough Until Combined. Knead in 1/2 Cup chocolate chips. Press Dough Into Bottom of Pan. Bake 20 minutes. or Until Edges Are Lightly Browned. Cool 10 minutes. Remove From Pan. Line 9 Inch Springform Pan With Enough Plastic Wrap to Overhang Edges. Center Cookie in Pan. Insert 29 Candy Bars Vertically Between Cookie Edge And Side of Pan. in Pot, 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. Refrigerate Until Set, 30 minutes.
In Microwave Bowl, Sprinkle gelatin Over 1/4 Cup Cream, Let Stand 5 minutes. Microwave Mixture on High 30 Seconds, Until gelatin is Dissolved. in Pot, Bring 3/4 Cup Cream to a Boil. Reduce Heat, Add Butterscotch Chips. Remove From Heat, Stir Until Melted And Smooth. Stir in gelatin Mixture. Cool to Lukewarm, Beat 2 Cups Cream Until Soft Peaks Form, Stir 1/3 of The whipped cream Into Butterscotch Mixture. Fold in Remaining whipped cream Until Combined. Spoon Mixture Into Pan. Swirl Top of Mousse. Cover, Refrigerate 6 Hours. Remove Side of Pan. Slide Cake Onto Serving Plate. Garnish Cake With Piped whipped cream. Coarsely Chop Reamaining Candy Bar, Sprinkle on Cake. Makes 15 Servings.*