1 1/2 C. Graham cracker crumbs
3/4 C. Sugar
1/4 C. + 2 tbs Dutch processed cocoa
7 tbs. unsalted butter, melted

Bittersweet Chocolate Truffle:
1 lb. Bittersweet chocolate
2 C. Heavy cream

White Chocolate Mousse:
1 lb. White chocolate
1 C. Heavy cream
2 tsp. Unflavored gelatin sprinkled over 2 tbs. cold water
2 C. Heavy cream
1 tbs. Vanilla

Preheat oven 350 degrees

Cut a cardboard round to fit snuggly under the lip of a 10" springform pan. Line the bottom of the pan with foil. Grease the sides and bottom of the pan.

In a large bowl, whisk together the graham cracker crumbs, sugar and cocoa. Add the melted butter and mix well til thoroughly combined. Press onto the bottom and sides of the prepared pan. Bake 7 minutes. Let cool slightly.

Combine the bittersweet chocolate and heavy cream in a large microwave safe bowl. Microwave on high for 3-3 1/2 minutes. Remove from oven and stir until completely melted. Pour into cooled crust and refrigerate until set, about 2 hours.

Melt the white chocolate and the 1 cup of heavy cream in a medium sauce pan over medium heat stirring constantly. Remove from heat when melted and set aside to completely cool.

When the white chocolate is completely cooled and the truffle layer is completely set, chill a large mixing bowl and beaters for 15 minutes.

Sprinkle the gelatin over the cold water and allow it to soften for 5 minutes. Microwave on high for 20-25 seconds. Stir until completely dissolved.

In the chilled bowl, add 2 C. of the heavy cream and vanilla and beat until you see beater tracks (not too stiff, not too soft). Slowly pour the white chocolate and continuing to beat until combined. Add the gelatin and beat until it's incorporated. Pour the white chocolate mousse on top of the chocolate truffle layer and chill for 4 hours to overnight.

When ready to serve, remove the sides of the pan. Invert the torte onto a clean cardboard round. Re-invert onto a clean cardboard round or flat serving plate. Decorate the top with melted chocolate in fun festive patterns. The best way to cut is first with dental floss, then a final cut with a thin bladed sharp knife, wiping the blade clean after each cut.

Makes one 10" dessert, 18-20 servings. You can also cut the recipe in half and use a 6" springform pan for 8 servings.