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1
Place the 9-inch springform pan or other stainless steel mold in the freezer.
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2
Whip cream to a soft peak and refrigerate until needed.
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3
Melt both chocolates over hot water, remove from heat and work in butter; set aside.
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4
Combine egg whites and sugar in bowl of electric mixer, and place over pan of simmering water.
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5
Whisk gently until egg whites are hot and sugar is dissolved.
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6
Use an electric mixer with a whip to beat until cooled and increased in volume.
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7
Quickly fold together chocolate mixture and meringue.
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8
Taste a spoonful to make sure the mixture is not any warmer than room temperature.
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9
If it is, let it cool for a few more minutes before folding in the whipped cream or the cream will melt and separate.
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10
Scrape into frozen springform pan or mold and smooth the top with an offset metal spatula.
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11
Cover tightly with plastic wrap.
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12
Freeze overnight before serving.
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13
To unmold, have a chilled platter ready.
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14
Dip a small, thin knife in hot water and run it around the inside of the pan to loosen dessert.
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15
Unbuckle side of springform and remove.
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16
Cover dessert with the chilled platter, invert, then lift off pan bottom.
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17
Dust very lightly with cocoa immediately before serving or stick chocolate shavings all over top and sides of mousse.
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18
Return to freezer until time to serve.
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19
SERVING: This is great with a rich chocolate sauce or some crushed, sweetened berries.
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20
VARIATION
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21
FROZEN CHOCOLATE CHARLOTTE: Line the sides and bottom of a springform pan with ladyfingers.
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22
Pour in the chocolate mixture and freeze as above.
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23
To finish the charlotte, top with milk chocolate shavings then remove the side of the springform and slide the dessert from the springform base to a platter, using a wide metal spatula.
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24
FROZEN DEVILS FOOD CAKE: Bake and cool a devil's food cake.
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25
Slice the cake into three horizontal layers, each about 1/2 inch thick.
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26
Trim each to 9 inches using the outside of a 9-inch springform pan, so that the layer will fit tightly in the pan.
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27
Place a layer in the bottom of the 9-inch springform pan and cover with half the chocolate mixture.
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28
Cover with another layer and the remaining mousse.
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29
Top with the last layer.
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30
Wrap and freeze as above.
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31
Next day, or when you intend to serve the cake, unmold and mask the outside with sweetened whipped cream.
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32
Press milk or mixed milk and white chocolate shavings into the whipped cream.
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33
Return the cake to the freezer.
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34
About an hour before serving, place cake in refrigerator to soften slightly.
