This recipe is in the top 5 of most difficult AND time intensive recipes I have made, but it is so very worth it. The apricot jam (I had scored some homemade from the fabulous Kate H.) add a depth and complexity to the bars--almost a mocha flavor.
I used my handy Gourmet Cookbook to make this and probably wouldn't have posted it here (it's a LONG recipe to type). Fortunately, Epicurious.com has the recipe. I've just attached pictures I took of the big steps because it's a scary recipe. I would have loved to see that I was doing things right along the way.
Chocolate mousse filling over the thin apricot jam layer
Whip cream filling
My only suggestion with this recipe would be to cut off the crispy edge of both cake layers and perhaps trim a bit more off the top layer to help with placing the 30 tops on top of the whip cream filling.
TahDah (I was too tired to try to make this look nice)