Death By Chocolate Bombe

Directions

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