---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Pies
       Yield: 10 servings
     2/3 c  Chocolate wafer crumbs
     1/3 c  Graham cracker crumbs
     1/4 c  Unsalted butter; melted
 ---------------------------DARK CHOCOLATE MOUSSE---------------------------
       4 oz Semi-sweet 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  Chilled whipping cream
 ---------------------------WHITE CHOCOLATE MOUSSE---------------------------
     3/4 c  Whipping cream
      10 oz White chocolate; chopped
       3 tb Frangelico liqueur
   1 1/3 c  Whipping cream; chilled
       2 oz Semisweet chocolate
            - coarsely chopped
       1 tb Unsalted butter
   FOR CRUST:  Preheat oven to 350øF.  Mix all crumbs in bottom of 9-1/2-inch
   springform pan.  Pour butter over.  Mix with fork until well-blended.
   Press mixture firmly onto bottom of pan.  Bake 8 minutes.  Cool crust on
   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 3/4 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.