*  Exported from  MasterCook Mac  *

                             Chocolate Mousse

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Mousse

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
     2/3  c             Chocolate wafer cookies --
                        - crumbs
     1/3  c             Graham cracker crumbs
     1/4  c             Unsalted butter -- melted
                        Bottom Layer:
   4      oz            Semisweet 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             Whipping cream -- chilled
                        Top Layer:
   2      c             Whipping cream
  10      oz            White chocolate --
                        - finely chopped
   3      tb            Frangelico Liqueur
                        Decoration:
   2      oz            Semisweet chocolate
   1      tb            Butter

Crust:

Mix first three ingredients and press into bottom of a 9-1/2"
spring-form pan. Bake at 350°F for 8 minutes.

Bottom Layer:

Melt the chocolate in the top of double-boiler, cool until lukewarm.
Beat the egg yolks, adding the sugar a little at a time until pale in
yellow and it forms a ribbon. Blend in liqueur, then melted chocolate.

Beat chilled whipping cream to soft peaks. Fold in 1/3 cup of the
whipped cream and then the remaining. Pour mixture into the pan,
smooth the top and freeze until set, about 30 minutes.

Top Layer:

Bring 3/4 cup of cream to a boil, reduce heat and cool for 2 minutes.

Finely chop white chocolate in food processor, pour hot cream through
feed tube and blend until smooth. Transfer to a medium bowl, cool
completely. Stir liqueur into white chocolate.

Beat remaining whipping cream to soft peaks. Fold in 1/3 of the cream
and then fold in the remaining. Pour over bottom layer, smooth top
and freeze until set. cover and freeze for at least 24 hours. Run a
knife around the edge, remove the ring, smooth side and return to
freezer.

Decoration:

Melt chocolate and butter in a heavy pan, cool to lukewarm. Pipe
decorations and freeze until set, about 10 minutes.

Note:

Can be prepared up to 2 days ahead, covered with plastic wrap and
frozen. Frozen mousse can be cut into wedges to serve.


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