Recipe - Frozen White Chocolate Mousse Cake

1 9oz pkg. chocolate wafers,
Finely crushed
6 tablespoon Butter (or margarine),
Melted

Preheat oven to 325. Butter a 9" springform pan. Mix crumbs and
butter; press evenly into bottom and partway up sides of pan. Bake
for 6 minutes. Cool.

Mousse: One half cup whipping cream 9 oz. white chocolate, chopped 2 Tbls.
creme de cacao 1 tsp. vanilla One half cup sugar One fourth cup water 4 large egg
whites, at room temperature 1 One half cup whipping cream

Bring One half cup whipping cream just to a boil over medhigh heat. Reduce
temp. to low and add white chocolate. Stir until smooth. Pour
chocolate/cream mixture into a large bowl and add creme de cacao and
vanilla. Cool completely.

Bring sugar and One fourth cup water to boil over medium heat, stirring until
sugar dissolves. Boil til reaches 238 degrees (about 5 minutes). While
sugar/water is heating, beat egg whites until they reach soft peaks.
GRADUALLY, and in a thin stream, add boiling syrup to egg whites,
beating until they reach stiff peaks. Cool. Fold white chocolate
mixtures into egg whites in 2 parts. Beat 1 One half cup whipping cream to
soft peaks. Gently fold into chocolate mixture. Pour into crust and
freeze at least 5 hours.

Serving suggestions: Top with fresh fruit (raspberries,
strawberries). How I serve it: I take a pkg each of frozen
strawberries and frozen raspberries, blend them in a blender (adding
a bit of powdered sugar to sweeten), then add 12 Tbls. of Grand
Marnier. I strain this mixture to remove seeds. I swirl this on the
serving plate, put a slice of the cake on top, and top with shaven
chocolate (milk, dark, and white).

I first served this (with the raspberry/strawbery sauce) on
Valentine's Day a few years ago... it was a HUGE hit!

Chocolate Crumb Crust:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip