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For crust: Preheat oven to 350u00b0F Grind nuts with ground cookies and toffee in processor.
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Add 5 tblsps butter, blend until nuts are finely chopped.
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To moisten crumbs, if necessary, blend in 1 tblsp butter.
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Using plastic wrap as aid, press mixture onto bottom and up sides of 9-inch-diameter springform pan.
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Freeze 15 minutes.
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6
Bake crust until golden, about 12 minutes.
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Freeze crust.
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For ganache: Bring cream and corn syrup to simmer in medium saucepan.
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Remove from heat.
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Add chocolate; whisk until melted and smooth.
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Cool to room temperature.
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For mousse: Whisk sugar, yolks, 1/3 cup water and espresso powder in large metal bowl.
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Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk until candy thermometer registers 160F, about 3 minutes.
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Remove bowl from over water.
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Add nutmeg.
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Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
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Beat 2 1/2 cups cream, liqueur and vanilla in another large bowl until stiff peaks form.
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Fold cream mixture and toffee into egg mixture.
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Spoon half of mousse into crust.
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Drizzle 1/4 cup ganache over.
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Using tip of knife, swirl mixtures together.
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Carefully spoon remaining mousse over; smooth top.
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Cover and freeze torte overnight.
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24
Cover remaining ganache; chill.
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25
Rewarm remaining ganache over low heat, whisking just until slightly softened but not melted.
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If necessary, let stand until firm enough to pipe.
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Spoon ganache into pastry bag fitted with star tip.
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Run sharp knife around torte pan sides.
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Release pan sides.
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Pipe ganache in lattice design atop torte.
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Pipe ganache in star shapes around border.
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Garnish with almonds.
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Note: This torte can be prepared up to 1 week ahead.
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Freeze until lattice sets, then cover and keep frozen.
