*  Exported from  MasterCook Mac  *

                             Chocolate Mousse

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----Crust-----
     2/3  cup           chocolate wafer cookies -- crumbs
     1/3  cup           grahm cracker crumbs
     1/4  cup           unsalted butter -- melted
                        -----Bottom Layer-----
   4      ounces        semisweet chocolate -- finely chopped
   2      ounces        unsweetened chocolate -- finely chopped
   6                    egg yolks
     3/4  cup           sugar
     1/2  cup           Frangelico Liqueur
   1 1/4  cups          whipping cream -- chilled
                        -----Top Layer-----
   2      cups          whipping cream
  10      ounces        white chocolate -- finely chopped
   3      tablespoons   Frangelico Liqueur
                        -----Decoration-----
   2      ounces        semisweet chocolate
   1      tablespoon    butter

-----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 into wedges to serve. 
 

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