Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Mousse
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
2/3 c Chocolate wafer cookies --
- crumbs
1/3 c Graham 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
Crust:
Mix first three ingredients and press into bottom of a 9-1/2"
spring-form pan. Bake at 350°F 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 through
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.
