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| 1. | Make the base. Bring (A) to boil in saucepan. Add (B), then pour over (C). Let stand 5 minutes and stir to combine. Add (D) and mix well. Pour into springform pan lined with parchment paper, place in roasting pan, fill with water halfway up sides, and bake in 300F oven for 30 minutes. Cool in fridge until set. |
| 2. | Combine (E) and let stand 5 minutes. Place (F) in saucepan and bring to simmer, then add (E). |
| 3. | Place (G) and (H) into two bowls, and pour hot cream/gelatin mixture over each in equal amounts. Stir each bowl to combine. |
| 4. | Whip (I) into soft peaks, fold 1/3 equally into the two bowls, then fold in remainin 2/3. |
| 5. | Pour dark chocolate mousse over base layer, chill for 30 miniutes, then pour white chocolate onto top and chill 30 minutes more. Serve with chocolate grated over the top. |
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