CRUST
1 1/4 cups fine vanilla wafers crumbs
1/4 cup sugar
1/4 cup unsweetened cocoa powder
5 1/2 tablespoons unsalted butter, melted

MOUSSE
3 tablespoons unflavored gelatin
1 cup plus 2 tablespoons cold water
1 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 1/2 cups strong brewed coffee
1 tablespoon vanilla
1 1/2 cups chilled heavy cream
3/4 cup coarsely chopped walnuts (cashews work well)
1 1/2 cups small marshmallows
3/4 cup coarsely chopped semisweet chocolate

1/4 cup chopped walnuts (cashews)
1/4 cup coarsely chopped semisweet chocolate

INSTRUCTIONS:

MAKE THE CRUST: In a bowl stir together the vanilla wafers crumbs, the sugar, the
cocoa powder, and the butter until the mixture is combined. Press the mixture onto the
bottom of a buttered 10-inch spring form pan and chill the crust, cover with foil.

MAKE THE MOUSSE: In a small bowl sprinkle the gelatin over 1/2 cup of the cold water
and let if soften for 5 minutes. In a small saucepan stir together the sugar, the cocoa
powder, the salt, the coffee, and the remaining 1/2 cup plus 2 tablespoons cold water,
bring the mixture to a boil, for one minute. Remove the pan from the heat, stir in the
softened gelatin, stirring until the gelatin is dissolved, then stir in the vanilla. Transfer
the mixture to a large bowl and chill, covered, stirring occasionally, until it is the
consistency of a pudding, but do not let if solidify. In a chilled bowl beat the cream until
soft peaks form, fold the whipped cream into the gelatin mixture, and fold in the nuts of
your choice, the marshmallows, and the chocolate.

Pour the mousse into the crust, smooth the top with a spatula, and sprinkle the nuts and
the chocolate over. Chill the cake covered for at least 24 hours. Let cake stand at room
temperature for 45 minutes before cutting and serving. A scoop of your favorite ice cream goes well with this cake.  CHILDREN LOVE THIS ONE - ADULTS ALSO