Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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

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.

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