White Chocolate: Put water in custard upc. Sprinkle gelatin on water, soften 5 minutes. put white chocolate in 2 1/2 quart bowl.

Put milk in 1-cup measuring cup. Cover with waxed paper and microwave on high 45 seconds to 1 1/2 min til boiling. Pour hot milk over chocolate. Let stand without stirring.

Cover the custard cup containing the softened gelatin with waxed paper. Microwave on Med 20-30 seconds, stirring after 20 seconds, utnil the gelatin is completely dissolved and the mixture is hot. Do not boil

Slowly whisk the gelatin into the white chocolate mixture and stir til smooth. Stir in oil until blended. Let mixture cool 10-15 minutes til tepid.

Put cream and vanilla in chilled 3-quart bowl. Whip just until soft mounds start to form - Do Not Overwhip.

Using whisk, stir 1/4 cream into chocolate mixtur just until blended.

Using spatula, scrap bake into larger bowl of cream and fold together just until combined. Do not overmix.

Cover bowl containting mousse and keep at room temperatore while preparing the dark mousse.

Dark Chocolate Mousse: Put chocolate in 2 1/2 quart bowl. Combine milk, sugar and salt in 1-cup measuring cup. Cover with waxed paper and microwave on medium 1-3 minutes until mixutre comes to a boil. Stire with wooden spoon until sugar is completely dissolved

Pour hot milk mixture over bowl of chocolate. Let stand 30 seconds to melt the chooclate. Gently whisk until smooth. Stir in the oil until blended. Stir in the liquour and vanilla. Let stand 10-15 minutes til tepid

Put cream in chilled 3-quart bowl. Whip just until soft mounds start to form - Do Not Overwhip.

Using whisk, stir 1/4 cream into chocolate mixtur just until blended.

Using spatula, scrap bake into larger bowl of cream and fold together just until combined. Do not overmix.

Assembly:

Staring with half the dark chocolate mousse, spoon equal portions into 8 6-oz parfait flutes or martini glasses. Cover the dark chocoalate mousse with equal amouts of white chcolate mousse. Each glass should contain four alternation layrers of dark and white chcoalte mousse.

Cover glasses with plastic wrap and refrigerate for 1-32 hours up to 2 days.

Just before serving, garnish with chocolate curls.

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