*  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 inot 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