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1
Finely grind cookies and sugar in processor.
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2
Add butter and blend until crumbs begin to stick together.
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3
Press crumbs firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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4
Place in freezer.
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5
Grind candies in processor, leaving some small pieces.
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6
Whisk yolks, sugar and water in medium metal bowl to blend.
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7
Set bowl over saucepan of rapidly simmering water (do not allow bottom of bowl to touch water).
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8
Whisk constantly until candy thermometer inserted into mixture registers 170F, about 6 minutes.
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9
Remove bowl from over water.
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10
Add half of ground candies and whisk until melted.
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11
Let mixture stand until cool, whisking occasionally, about 5 minutes.
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12
Mix in remaining candy and peppermint extract.
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13
Using electric mixer, beat cream in large bowl to stiff peaks.
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14
Fold cream into yolk mixture.
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15
Spoon mixture into crust; smooth top.
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16
Cover and freeze until firm, at least 6 hours or overnight.
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17
Bring 1 cup cream and corn syrup to simmer in heavy medium saucepan.
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18
Remove from heat.
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19
Add chocolate and whisk until smooth.
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20
Cool until barely lukewarm and slightly thickened, whisking occasionally, about 30 minutes.
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21
Spoon 1 cup sauce over frozen filling, spreading to edges.
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22
Freeze until firm, at least 2 hours.
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23
(Can be prepared 1 week ahead.
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24
Cover and keep torte frozen.
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25
Cover remaining sauce and refrigerate.)
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26
Rewarm sauce over low heat, stirring frequently.
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27
Run sharp knife around pan sides to loosen torte.
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28
Release pan sides.
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29
Transfer torte to platter.
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30
Beat remaining 1 cup cream in large bowl until stiff peaks form.
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31
Spoon into pastry bag fitted with star tip.
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32
Pipe rosettes of cream around top edge of torte.
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33
Place candies between rosettes.
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34
Serve with warm sauce.
