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1
Melt the semisweet chocolate in a double boiler, stirring with a rubber spatula to facilitate even melting.
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2
Remove the bowl from the heat and add the butter to the chocolate.
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3
Stir to melt the butter and mix well.
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4
Add the egg yolks, 1 at a time, and whisk to thoroughly combine.
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5
In a separate clean bowl, beat the egg whites to soft peaks.
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6
Gradually add the sugar and beat the whites to stiff, glossy peaks (do not overmix or the whites will dry out).
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7
Using a large rubber spatula, gently fold the egg whites into the chocolate mixture.
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8
In a separate bowl, whip the cream to stiff peaks.
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9
Using a large spatula, gently fold 1/3 of the whipped cream into the chocolate mixture.
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10
Repeat with the remaining cream, folding just until the cream is incorporated.
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11
Do not overmix.
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12
Line a 9-inch round cake pan with plastic wrap that over hangs by 4 inches on all sides.
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13
Sprinkle the pecan pieces on the bottom of the pan.
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14
Pour the mousse over the pecans and fold the plastic over the top of the mousse.
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15
Wrap the entire pan with plastic wrap and freeze for at least 2 hours and up to 1 day.
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16
Line a small baking sheet with parchment paper.
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17
Melt the dark chocolate and place in a small pastry bag fitted with a 1/4-inch tip.
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18
(Alternately, place the chocolate in a small resealable plastic food storage bag and cut 1/4-inch from the tip of the bag.)
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19
Drizzle the chocolate back and forth over the baking sheet in vertical strokes.
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20
Melt the white chocolate and place in another small pastry bag or plastic bag.
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21
Rotate the baking sheet 1/4 turn and drizzle the white chocolate over the dark chocolate in perpendicular strokes to form a lattice-like design.
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22
Place the sheet pan in the refrigerator to cool.
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23
When the chocolate has hardened, break the chocolate lattice into pieces as needed for garnish.
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24
When serving, unwrap the sheba and cut slices with a hot, wet long, thin knife.
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25
A slicer works best for this.
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26
Place slices in the refrigerator until softened slightly before serving, about 20 minutes.
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27
When ready to serve, place the slices onto dessert plates and garnish with a piece of the chocolate lattice.
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28
Serve immediately.
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29
*RAW EGG WARNING - Caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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30
To reduce this risk, use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
