Recipe - Frozen Double Chocolate Mousse

CRUST
2/3 cup Chocolate wafer crumbs
1/3 cup Graham cracker crumbs
One fourth cup Unsalted butter; melted

DARK CHOCOLATE MOUSSE
4 ounce Semisweet chocolate
finely chopped
2 ounce Unsweetened chocolate
finely chopped
6 Egg yolks
Three fourths cup Sugar
One half cup Frangelico liqueur
1 One fourth cup Chilled whipping cream

WHITE CHOCOLATE MOUSSE
Three fourths cup Whipping cream
10 ounce White chocolate; chopped
3 tablespoon Frangelico liqueur
1 1/3 cup Whipping cream; chilled
2 ounce Semisweet chocolate
coarsely chopped
1 tablespoon Unsalted butter

FOR CRUST: Preheat oven to 350øF. Mix all crumbs in bottom of 91/2inch
springform pan. Pour butter over. Mix with fork until wellblended. 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 Three fourths 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini