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Print this Recipe    Chocolate Mousse

Yield: 10 servings

2/3 cup chocolate wafer crumbs
1/3 cup graham cracker crumbs
1/4 cup unsalted butter; melted

4 oz semi-sweet chocolate finely chopped
2 oz unsweetened chocolate finely chopped
6 egg yolks
3/4 cup sugar
1/2 cup Frangelico liqueur
1 1/4 cup chilled whipping cream

3/4 cup whipping cream
10 oz white chocolate; chopped
3 Tbsp Frangelico liqueur
1 1/3 cup whipping cream; chilled
2 oz semisweet chocolate coarsely chopped
1 Tbsp unsalted butter

Preheat oven to 350F. 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 rack.

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.

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. Cut frozen mousse
into wedges to serve.


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