Death By Chocolate Bombe

• White Mousse
• 1 square BAKER'S Semi-Sweet Chocolate, melted
• 1 teaspoon unflavored gelatin
• 2/3 cup whipping cream
• 6 squares baker's white chocolate
• 2 tablespoons butter
• 2 eggs, separated
• 1/4 cup sugar
• Dark Mousse
• 1/3 cup whipping cream
• 5 squares BAKER'S Semi-Sweet Chocolate
• 2 tablespoons butter
• 2 eggs, seperated
• 1/4 cup sugar

1. Line a 6 cup (1. 5 L) mixing bowl with plastic wrap and drizzle inner surface with melted chocolate (criss-cross thin lines); freeze
2. WHITE MOUSSE: In a saucepan sprinkle gelatine over cream. Let stand 5 minutes.
3. Bring cream to a boil; remove from heat.
4. Add white chocolate and butter; stir until melted.
5. Blend in egg yolks.
6. Beat egg whites until frothy; gradually add sugar, beating until stiff peaks form.
7. Fold into chocolate mixture; pour into prepared bowl.
8. Freeze 30 minutes.
9. DARK MOUSSE: Prepare the dark mousse layer following the white mousse directions, omitting gelatine step.
10. Freeze until set, at least 8 hours.
11. Unmould onto serving plate, remove plastic wrap.

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Taken from www.food.com/recipe/death-by-chocolate-bombe-24937 (may not work)