In a medium heatproof bowl set over a medium pot of barely
simmering water (do not let bowl touch water), heat chocolate,
granulated sugar, and 1/4 cup water, stirring occasionally, until
melted and smooth, 3 to 5 minutes. Let cool.
In a medium heatproof bowl set over a medium pot of barely
simmering water (do not let bowl touch water), heat chocolate,
granulated sugar, and 1/4 cup water, stirring occasionally, until
melted and smooth, 3 to 5 minutes. Let cool.
Once chocolate mixture has cooled, whisk in egg yolks, oil, and
salt. Using electric mixer (no need to clean), beat chocolate
mixture until thickened. Gently fold in egg whites in 3 additions
until incorporated.
Using electric mixer on low speed, in a large bowl, beat cream,
tahini, and brown sugar until thickened and well combined, about 2
minutes.
In a resealable plastic bag, combine cookies and 1 chocolate bar.
Seal and crush into small, bite-size chunks with a rolling pin.
In bottom of a 3-quart trifle dish, arrange half of chocolate
cake. Using a pastry brush, brush cake with 2 tablespoons rum. Top
with half of whipped cream, followed by two-thirds of chocolate
mousse. Top with half of crushed cookies. Repeat with remaining
cake, rum, whipped cream, and chocolate mousse, leaving a 1"
border of whipped cream. Break remaining chocolate bars into large
pieces. Scatter chocolate bars and remaining crushed cookies over
top of trifle.
Refrigerate at least 1 hour or up to 2 days before serving.
