INGREDIENTS

• 8 Ounces White Chocolate, finely chopped
• 1 2/3 Cups Whipping Cream, chilled
• 1 Tablespoon Key Lime Zest
• 4 Ounces Dark Chocolate, finely chopped
• 8 (3 1/2 x 7-Inch) Pieces of Clear Acetate

DIRECTIONS

To prepare the White Chocolate:

Stir white chocolate and 2/3 cup cream in heavy medium saucepan over low heat until chocolate is melted.
Transfer chocolate mixture into a large bowl.
Let stand until mixture is cool and starts to thicken, stirring occasionally.

To prepare the Chocolate Towers:

Melt the dark chocolate in the microwave on medium high.
Stir and let cool for a few minutes.
Pour about a tablespoon of the chocolate on to each acetate strip.
Using an offset spatula spread the chocolate into a thin layer just to cover the strip.
Roll each strip individually into a circle- forming a tower.
Use a small piece of clear tape to secure the end together.
Place on a tray and refrigerate until firm.


To Finish the Mousse:

Beat remaining 1 cup of cream in medium bowl until stiff peaks form.
Add the key lime zest and fold into cool chocolate mixture in 2 additions.
Pour into the prepared chocolate towers and refrigerate for at least 2 hours.