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3 packages ladyfinger cookies (36 cookies total)
2 cups chocolate chips
1 1/4 cups coffee, hot
2 tbsp. vegetable oil
2 cups heavy whipping cream
Split ladyfinger cookies in half lengthwise. Layer 12 of the cookies into the bottom of a 9 inch spring form pan. Combine chocolate chips, hot coffee, and vegetable oil in a blender or food processor and mix until smooth. Allow mixture to cool briefly, and then fold in heavy whipping cream. Create alternating layers of chocolate mousse mixture and ladyfingers until all are used. Cover and chill in the refrigerator for 8 hours before serving. | 