Frozen Eggnog Mousse Torte

Unsweetened whipped cream Finely chop pecans, almonds, sugar and nutmeg in processor using on/off turns, stopping once to stir mixture. Transfer to large bowl. Combine butter and vanilla in small bowl. Pour over nuts and mix thoroughly. Transfer nut mixture to 9-inch- diameter springform pan with 2 1/4-inch-high sides. Using plastic wrap as aid, press firmly up sides and then over bottom of pan, covering pan completely. Freeze 15 minutes. Preheat oven to 350. Place pan with crust on cookie sheet and bake 20 minutes. Transfer to rack and cool. Melt 3 ounces bittersweet chocolate in top of double boiler over simmering water, stirring until smooth. Spread over bottom of crust. Cover with plastic and freeze until ready to use. For filling: Melt white chocolate in top of double boiler over simmering water, stirring until smooth. Remove from heat. Cook sugar and water in heavy small saucepan over medium heat, stirring until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238F (tilting pan slightly to submerge thermometer), about 15 minutes. Meanwhile, beat yolks in medium bowl until pale yellow and thick. Gradually beat hot syrup into yolks. Scrape down sides of bowl with rubber spatula. Continue beating until thick and cool, about 5 minutes. Set aside. In large bowl, whip 2 1/4 cups cream, brandy, vanilla and nutmeg to firm peaks. Fold barely lukewarm white chocolate into yolk mixture. Gently fold in whipped cream. Pour 1/3 of filling into crust; smooth top. Top with 1 chocolate disk. Gently pour another 1/3 of filling over; smooth top. Top with second chocolate disk. Gently pour remaining filling over. Freeze overnight. Place chocolate lace atop mousse. Spoon unsweetened whipped cream into pastry bag fitted with medium star tip. Pipe cream decoratively around edge of cake. Serve immediately. Chocolate Disks and lace Makes enough for 1 cake 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped Line three cookie sheets with waxed paper. Trace one 8-inch round on each, using cake pan bottom as aid. Invert paper. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Remove pan from heat. Spoon 2 1/2 tablespoons chocolate into center of each of 2 traced circles. Spread with spatula to fill circles completely. Spoon remaining chocolate into parchment cone or small pastry bag fitted with fine round tip. Pipe chocolate around traced border of third circle. Pipe chocolate inside circle in thick lacy design, making certain design touches border. Fill in three areas of design with chocolate, if desired. Repipe atop pattern to form double thick lace. Freeze disks and lace until firm, about 1 hour (chocolate may curl slightly). Remove 1 chocolate disk from freezer and invert onto piece of waxed paper. Gently peel top paper off chocolate. Return disk to freezer. Repeat with second disk and chocolate lace. Freeze disks and lace until ready to use.