Title: Chocolate Mousse #08
Categories: Dessert
Yield: 10 Servings

-----------------------------------CRUST-----------------------------------
2/3 c Chocolate wafer cookies;
-crumbs
1/3 c Grahm 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

From: cedeiter@epix.net (Calvin Detierich)

Date: Sun, 28 Apr 1996 09:55:56 -0400
Crust: Mix first three ingredients and press into bottom of a 9-1/2 inch
spring-form pan. Bake at 350 degrees 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
thru 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 inot wedges to serve.

Per serving: 736 Calories; 58g Fat (67% calories from fat); 7g Protein; 58g
Carbohydrate; 250mg Cholesterol; 144mg Sodium

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