White Choc Mousse Cake

• 3 tablespoons butter, divided
• 34 cup chocolate wafer crumbs
• 12 cup water
• 12 ounces white chocolate, chopped
• 4 eggs, separated at room temperature
• 2 (1 ounce) unsweetened chocolate squares, chopped
• 3 cups heavy cream, whipped
• white chocolate, sliced into curls or grated (for garnish)
• dark chocolate, sliced into curls or grated (for garnish)
• 18 teaspoon cream of tartar
• 2 tablespoons sugar
• 1 pinch salt

1. Melt 2 tbsp butter over low heat.
2. Stir in crumbs.
3. Pat evenly in the bottom of a deep 9" springform pan.
4. Bake at 180 deg C for 10 minutes.
5. Cool, then place in freezer for 10 minutes.
6. Heat water.
7. Add white chocolate and stir until partially melted.
8. Remove from heat and beat until smooth.
9. Cool slightly, then beat in egg yolks, cool completely.
10. Melt unsweetened chocolate and 1 tbsp butter over low heat.
11. Cool.
12. Beat egg whites until frothy.
13. Add salt and cream of tartar.
14. Gradually add sugar, beating constantly, until stiff but not dry.
15. Fold one-third of the egg whites into white chocolate mix; fold back into egg whites.
16. Fold in whipped cream.
17. To make dark chocolate layer, transfer about 3 cups mixture to a medium bowl.
18. Fold about 1/2 cup into dark chocolate; fold back into reserved mixture.
19. Pour half the white chocolate mixture evenly into prepared pan.
20. Carefully pour on dark chocolate mixture.
21. Gently spread with spatula.
22. Pour remaining white chocolate mixture in pan an smooth the top.
23. Place in freezer until top begins to set.
24. Garnish with chocolate curls.

butter, chocolate wafer crumbs, water, white chocolate, eggs, chocolate squares, heavy cream, white chocolate, dark chocolate, cream of tartar, sugar, salt

Taken from www.food.com/recipe/white-choc-mousse-cake-13015 (may not work)