CRUST

1. Preheat oven to 350º.
2. Butter the sides only of a 10” spring form pan. In food processor, crumble chocolate wafers – pulse machine until you have very fine crumbs. Place crumbs in bowl, add melted butter and stir to combine. Firmly press crumbs on the sides of spring form pan, using about 2/3 of the total amount – place remaining crumbs on bottom of spring form pan using the bottom of a glass to get an even layer. Bake for 5 minutes – place on rack.
3. Cool completely. Place in freezer until ready to use.

MOUSSE

1. Melt white chocolate in a double boiler over simmering water until melted. Stir with a whisk until completely smooth.
2. Separate eggs, placing whites in a mixing bowl and yolks in a large bowl. Beat whites with an electric mixer until frothy – add pinch of salt and gradually add sugar.
3. Beat until thick and glossy. Meanwhile, add melted white chocolate to egg yolks, stirring with wire whisk until well combined (at this point, you may have to add a little heavy cream to smooth mixture out).
4. Stir in Crème De Cacao.
5. Fold in egg whites, gently, until well combined. Beat heavy cream until soft peaks form.
6. Fold cream into chocolate mixture.
7. Pour into prepared chocolate shell. Freeze until firm – at least 4 hours or overnight.
8. Serve with Simon Pearce Raspberry Sauce available now at their flagship store in Quechee, Vermont.