CRUST
BOTTOM LAYER
TOP LAYER
DECORATION
From: cedeiter@epix.net (Calvin Detierich)
Date: Sun, 28 Apr 1996 09:55:56 -0400
Crust: Mix first three ingredients and press into bottom of a 9-1/2 inch
spring-form pan. Bake at 350 degrees 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
thru 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 inot wedges to serve.
Per serving: 736 Calories; 58g Fat (67% calories from fat); 7g Protein; 58g
Carbohydrate; 250mg Cholesterol; 144mg Sodium
MC-RECIPE@MASTERCOOK.COM
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MC-RECIPE DIGEST V1 #62
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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