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Instructions:

1. Mix first three ingredients and press into bottom of a 9-1/2 inch spring-form pan.
2. Bake at 350 degrees for 8 minutes.
3. Melt the chocolate in the top of double-boiler, cool until lukewarm.
4. Beat the egg yolks, adding the sugar a little at a time until pale in yellow and it forms a ribbon.
5. Blend in liqueur, then melted chocolate.
6. Beat chilled whipping cream to soft peaks.
7. Fold in 1/3 cup of the whipped cream and then the remaining.
8. Pour mixture into the pan, smooth the top and freeze until set, about 30 minutes.
9. Bring 3/4 cup of cream to a boil, reduce heat and cool for 2 minutes.
10. Finely chop white chocolate in food processor, pour hot cream thru feed tube and blend until smooth.
11. Transfer to a medium bowl, cool completely.
12. Stir liqueur into white chocolate.
13. Beat remaining whipping cream to soft peaks.
14. Fold in 1/3 of the cream and then fold in the remaining.
15. Pour over bottom layer, smooth top and freeze until set.
16. Cover and freeze for at least 24 hours.
17. Run a knife around the edge, remove the ring, smooth side and return to freezer.
18. Melt chocolate and butter in a heavy pan, cool to lukewarm.
19. Pipe decorations and freeze until set, about 10 minutes.
20. Can be prepared up to 2 days ahead, covered with plastic wrap and frozen. Frozen mousse can be cut into wedges to serve.

Comments

Main Ingredient:	Chocolate Dairy / Cream	Course:	Dessert
Cuisine:	American
Dish:	Mousse Cake
Difficulty:	Advanced