Frozen Double Chocolate Mousse

Ingredients

170 gr chocolate wafer crumbs
36 gr graham cracker crumbs
34 gr butter
110 gr semi-sweet chocolate
60 gr unsweetened chocolate
6 egg yolks
150 gr sugar
120 ml frangelico liqueur
800 ml whipping cream
300 gr chocolate
45 ml frangelico liqueur
55 gr semisweet chocolate
8 gr butter for crust preheat oven
1/2 springform
3/8 cream chocolate mixture
180 ml cream to in saucepan
325 ml cream in bowl until peaks form
3/8 cream

Instructions

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.