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Ingredients One per line	Make the Congo Chocolate Cake in two 8 or 9 inch rounds 1 teaspoon gelatin 1 tablespoon cold water 2 tablespoons boiling water 1/2 cup sugar 1/4 cup unsweetened cocoa powder 1 1/2 cups heavy whipping cream (divided between the mousse and ganache) 1 teaspoon vanilla 1/2 cup semisweet chocolate chips 4 Heath bars chopped
Directions One per line	Make the Congo Chocolate cake and let cool Make the mousse by combining the gelatin and cold water in a small bowl and allow to sit for 1 minute. Whisk the boiling water into the gelatin mixture and allow to cool. In medium bowl, combine the1/2 cup sugar,1/4 cup cocoa powder, 1 cup of the cream and 1 teaspoon vanilla. Beat until the misture forms medium-stiff peaks. Beat in the gelatin mixture. Refrigerate for 30 minutes. Make the ganache combining the chocolate chips and 1/2 cup of the cream in a microwave bowl. Heat on high for 1 minute at a time stirring after each minute. Add another minute if not smooth. (If ganache is too thin, refrigerate until it thickens to desired consistency. Assemble the cake by placing one layer on plate. Cover with the mousse. Sprinkle half of the Heath bars that have been chopped Place second layer on top Spread ganache allowing it to run down the sides Sprinkle with remaining chopped Heath bars Refrigerate until ready to serve
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