Instructions: Preheat oven to 325. Butter a 9" springform pan. Mix crumbs and butter; press evenly into bottom and partway up sides of pan. Bake for 6 minutes. Cool.

Mousse: 1/2 cup whipping cream 9 oz. white chocolate, chopped 2 Tbls.

creme de cacao 1 tsp. vanilla 1/2 cup sugar 1/4 cup water 4 large egg whites, at room temperature 1 1/2 cup whipping cream

Bring 1/2 cup whipping cream just to a boil over med-high heat. Reduce temp. to low and add white chocolate. Stir until smooth. Pour chocolate/cream mixture into a large bowl and add creme de cacao and vanilla. Cool completely.

Bring sugar and 1/4 cup water to boil over medium heat, stirring until sugar dissolves. Boil til reaches 238 degrees (about 5 minutes). While sugar/water is heating, beat egg whites until they reach soft peaks.

GRADUALLY, and in a thin stream, add boiling syrup to egg whites, beating until they reach stiff peaks. Cool. Fold white chocolate mixtures into egg whites in 2 parts. Beat 1 1/2 cup whipping cream to soft peaks. Gently fold into chocolate mixture. Pour into crust and freeze at least 5 hours.

Serving suggestions: Top with fresh fruit (raspberries, strawberries). How I serve it: I take a pkg each of frozen strawberries and frozen raspberries, blend them in a blender (adding a bit of powdered sugar to sweeten), then add 1-2 Tbls. of Grand Marnier. I strain this mixture to remove seeds. I swirl this on the serving plate, put a slice of the cake on top, and top with shaven chocolate (milk, dark, and white).

I first served this (with the raspberry/strawbery sauce) on Valentines Day a few years ago... it was a HUGE hit!

Chocolate Crumb Crust:

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