Chocolate Mousse Crunch Cake

 2 eight inch round baked chocolate cake layers, cooled
1 recipe Chocolate Ganache, below
Crushed Heath bars of bag of chocolate covered Heath bits
1tsp. Unflavored gelatin
1 Tbl cold water
2 Tbl boiling water (heat in Microwave until boiling then measure)
1/2 C. Sugar
1/4 C. Unsweetened cocoa powder
1 C. Whipping cream
1 tsp vanilla

These cakes need to be cool or even frozen if you want to bake them way ahead.
In a cup or small bowl mix gelatin and cold water and let stand for 1 minute.  Bring water to a boil in microwave and measure 2 Tbl into the gelatin mixture.  Mix then allow to cool a bit.
In a mixing bowl combine cocoa powder sugar whipping cream and vanilla.  Beat until peaks form but not too stiff.  Mix in gelatin and refrigerate for 30 minutes.
 Prepare Ganache.
Make sure the cakes are even, slicing off any extra. Place the first layer on the cake plate and spread half of the whipped mousse mixture over the cake.  Sprinkle with Heath bits.  Place the second layer on top. Spoon Ganache over the top layer allowing it to drip down the sides.  Sprinkle the additional Heath bits on top of the Ganache.  The cake is now ready but will be better if it is chilled slightly.

Ganache

Grate or chop finely 1 cup of Dark or bitter chocolate, put 2 cups of heavy cream in a saucepan and bring jut to a boil.  Do not let it boil but the minute it starts take it off the stove.  Pour the cream over the chocolate and stir until well incorporated.  That's it.  There you have Ganache.