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1
Crust: Preheat oven to 350F.
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2
Mix all crumbs in bottom of a 9-1/2-inch springform pan.
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3
Pour butter over.
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4
Mix with fork until well-blended.
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5
Press mixture firmly onto bottom of pan.
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6
Bake 8 minutes.
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7
Cool crust on rack.
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8
Dark Chooclate Mousse: Stir both chocolates in double boiler over barely simmering water until smooth and melted.
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9
Cool to lukewarm.
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10
Using electric mixer, beat yolks to blend in large bowl.
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11
Gradually add sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted.
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12
Blend in Frangelico, then melted chocolate.
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13
Whip cream in another bowl until soft peaks form.
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14
Fold 1/3 of cream into chocolate mixture.
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15
Gently fold in remaining cream.
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16
Pour mixture into crust; smooth top.
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17
Freeze until set, about 30 minutes.
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18
White Chocolate Mousse: Bring 3/4 cup cream to boil in heavy small saucepan.
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19
Reduce heat and simmer 2 minutes.
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20
Finely chop white chocolate in processor.
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21
Pour hot cream through feed tube and blend until mixture is smooth, about 1 minute.
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22
Transfer to medium bowl.
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23
Cool completely.
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24
Stir Frangelico into white chocolate mixture.
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25
Using electric mixer, whip 1-1/3 cups cream in medium bowl until peaks form.
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26
Fold 1/3 cream into white chocolate mixture.
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27
Gently fold in remaining cream.
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28
Pour over dark chocolate mousse; smooth top.
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29
Freeze until top of mousse sets.
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30
Cover mousse and freeze at least 24 hours.
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31
Run knife around edges of pan to loosen.
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32
Release pan sides from mousse.
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33
Smooth sides of mousse with icing spatula.
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34
Return to freezer.
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35
Stir 2 ounces of semisweet chocolate and butter in heavy small saucepan over low heat until melted and smooth.
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36
Cool to lukewarm.
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37
Spoon into parchment cone or pastry bag fitted with small plain tip.
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38
Pipe chocolate in decorative pattern around edge of mousse.
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39
Freeze until chocolate sets, about 10 minutes.
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40
(Can be prepared 2 days ahead.
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41
Cover with plastic wrap.)
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42
Cut frozen mousse into wedges to serve.
