1    9oz  pkg. chocolate wafers,
Finely crushed
6 tb Butter (or margarine),
Melted

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: