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1
Line an 8 cup bowl with plastic wrap (don't worry about wrinkles).
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2
Melt the chocolate in double boiler or microwave, stirring occasionally, until smooth.
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3
Whisk in egg yolks and creme de cacao.
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4
In a large mixing bowl with an electric mixer on low speed, beat egg whites until foamy.
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5
Increase speed to hight and beat until soft peaks form.
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6
Add the sugar, 1 tbsp.
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7
at a time, beating until stiff but moist peaks form.
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8
Stir one third of the whites into the chocolate/yolks mixture, then fold the chocolate into the rest of the whites until blended.
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9
Spoon the mousse into the 8 cup bowl and freeze for 1 hr.
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10
,or until the mousse is firm enought to spread over the bottom and sides fo the bowls, forming a thin shell.
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11
Return the bowl to the freezer untilt he chocolate is firm.
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12
Soften vanilla ice cream slightly in refrigerator and spread it over the chocolate mousse.
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13
Return the mold to the freezer until firm.
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14
Soften the peppermint ice cream slightly in the fridge and spread it in the center of the mold, smooth the top.
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15
Cover the ball with foil and freeze until solid.
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16
(it can be frozen several months in advance!)
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17
Several hours before serving, invert the bowl onto a serving platter and remove the bowl and plastic wrap.
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18
Smooth the outside of the chocolate with a spatula, and decorate the top with crushed candy canes and line the bottom rim with vertical candy canes.
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19
Return to the freezer until firm.
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20
Remove the mold fromt he freezer 20- 30 minutes before serving to soften enought to cut wedges.
