FOR MOUSSE CAKE:
LINE bottom and side of 9-inch springform pan with split ladyfingers.
PLACE morsels in bowl of food processor fitted with metal blade. With processor running, slowly add hot coffee. Add oil and process until smooth. Transfer chocolate mixture to large bowl; cool for 2 to 3 minutes. Fold whipped cream into cooled chocolate until no white streaks remain.
POUR 1/3 of mousse mixture into prepared pan. Place a layer of split ladyfingers over mousse layer. Pour 1/3 of mousse mixture over ladyfingers. Repeat with remaining split ladyfingers and mousse mixture. Cover; refrigerate overnight.
FOR CHOCOLATE GLAZE:
HEAT morsels, cream and hot coffee in uncovered, medium microwave-safe bowl on HIGH (100%) power for 1 minute; stir until smooth. Add additional coffee, if needed, to obtain drizzle consistency. Remove side of pan. Drizzle sides and top with chocolate glaze. Garnish with whipped cream and curls, if desired.