Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------CRUST--------------------------------
2/3 c Chocolate wafer crumbs 1/4 c Unsalted butter; melted
1/3 c Graham cracker crumbs

-------------------DARK CHOCOLATE MOUSSE------------------------
4 oz Semi-sweet chocolate 6 Egg yolks
- finely chopped 3/4 c Sugar
2 oz Unsweetened chocolate 1/2 c Frangelico liqueur
- finely chopped 1 1/4 c Chilled whipping cream

-------------------WHITE CHOCOLATE MOUSSE------------------------
3/4 c Whipping cream 2 oz Semisweet chocolate
10 oz White chocolate; chopped - coarsely chopped
3 tb Frangelico liqueur 1 tb Unsalted butter
1 1/3 c Whipping cream; chilled

For crust: Preheat oven to 350øF. Mix all crumbs in bottom of
9-1/2-inch springform pan. Pour butter over. Mix with fork until
well-blended. Press mixture firmly onto bottom of pan. Bake 8
minutes. Cool crust on rack.

For dark chocolate mousse: Stir both chocolates in double boiler over
barely simmering water until smooth and melted. Cool to lukewarm.
using electric mixer, beat yolks to blend in large bowl. Gradually
add sugar and beat until pale yellow and slowly dissolving ribbon
forms when beaters are lifted. Blend in Frangelico, then melted
chocolate. Whip cream in another bowl until soft peaks form. Fold
1/3 of cream into chocolate mixture. Gently fold in remaining cream.
Pour mixture into crust; smooth top. Freeze until set, about 30
minutes.

For white chocolate mousse: Bring 3/4 cup cream to boil in heavy
small saucepan. Reduce heat and simmer 2 minutes. Finely chop white
chocolate in processor. Pour hot cream through feed tube and blend
until mixture is smooth, about 1 minute. Transfer to medium bowl.
Cool completely.

Stir Frangelico into white chocolate mixture. Using electric mixer,
whip 1 1/3 cups cream in medium bowl until peaks form. Fold 1/3
cream into white chocolate mixture. Gently fold in remaining cream.
Pour over dark chocolate mousse; smooth top. Freeze until top of
mousse sets.

Cover mousse and freeze at least 24 hours. Run knife around edges of
pan to loosen. Release pan sides from mousse. Smooth sides of
mousse with icing spatula. Return to freezer.

Stir 2 ounces of semisweet chocolate and butter in heavy small
saucepan over low heat until melted and smooth. Cool to lukewarm.
Spoon into parchment cone or pastry bag fitted with small plain tip.
Pipe chocolate in decorative pattern around edge of mousse. Freeze
until chocolate sets, about 10 minutes. (Can be prepared 2 days
ahead. Cover with plastic wrap.) Cut frozen mousse into wedges to
serve.

Source: Bon Appetit magazine - date unknown Typed for you by Karen
Mintzias Submitted By MARY LOU KAKANOWSKI On 11-30-94

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