Double Chocolate Bomb !!

White Mousse ....... 1 square semi-sweet chocolate melted 1 tsp unflavoured gelatine 2/3 cup whipping cream 6 squares white chocolate 2 tbsp butter 2 eggs, separated 1/4 cup sugar Dark Mousse....... 1/3 cup whipping cream 5 squares semi-sweet chocolate 2 tbsp butter 2 eggs, separated 1/4 cup sugar

Line a 6 cup (1.5 L) mixing bowl with plastic wrap and drizzle inner surface with melted chocolate. Freeze. White Mousse..... In saucepan sprinkle gelatin over cream. Let stand 5 minutes. Bring cream to a boil; remove from heat. Add white chocolate and butter, stir until melted. Blend in egg yolks. Beat egg whites until frothy; gradually add sugar, beating until stiff peaks form. Fold into chocolate mixtures; pour into prepared bowl. Freeze 30 min. Dark Mousse...... Prepared dark mousse layer following white mousse directions, omitting gelatine step. Freeze until set, at least 8 hours. Unmould onto serving plate, remove plastic wrap.

When you put the plastic wrap in the bowl spray the inside of the bowl with pam and then press the plastic wrap to it, I find this makes it easier.....and then the wrap slips out of the bowl easier when you're unmolding it. If it doesn't blow a hairdryer all over it for a second or put in a bowl of warm water for just a few seconds.