Triple Chocolate Mousse Cake

INGREDIENTS

INSTRUCTIONS

Make the dark chocolate mousse layer: Place the coffee and vanilla in
a small cup. Sprinkle the gelatin over the mixture and let the  gelatin
soften for 5 minutes.  In a medium bowl, whisk the yolks  until
blended. In a heavy, medium saucepan, combine 3/4 cup of the  cream,
the milk and sugar. Cook over medium heat, stirring  occasionally,
until small bubbles form around the side of the pan.  Remove the pan
from the heat. Gradually whisk about 3/4 cup of the  hot cream mixture
into the yolks until blended. Pour this mixture  back into the
saucepan. Continue cooking over medium-low heat,  stirring constantly
with a wooden spoon for 2 to 4 minutes, until the  custard has
thickened slightly. It is done when you can run your  finger down the
back of the coated spoon and a path remains in the  custard for several
seconds. Do not allow the custard to boil. Remove  the pan from the
heat and immediately strain the custard into a  stainless steel bowl.
Add the softened gelatin mixture to the custard  and stir until
completely dissolved. Add the chocolate and stir until  melted and
smooth. Set the bowl over a larger bowl containing ice  water and stir
for 5 to 10 minutes, until cool. Remove the bowl from  the bowl of ice
water. In a chilled medium bowl, using a handheld  electric mixer, beat
the remaining 1/2 cup of the cream until soft  peaks start to form.
Using a rubber spatula, fold one third of the  whipped cream into the
chocolate mixture. Fold in the remaining  whipped cream. Scrape the
mousse into a 9-by-3-inch springform pan  and, using a small offset
metal cake spatula, smooth it into an even  layer. Place the pan in the
freezer for 1 hour, until the mousse is  firmly set.  Make the milk
chocolate mousse layer: Follow the procedure in the  steps above,
substituting the ingredients listed for the milk  chocolate mousse
layer for those in the dark chocolate mousse layer,  and pouring the
milk chocolate mousse over the dark chocolate mousse  layer in the pan.
Place the pan in the freezer for 1 hour, until the  mousse is firmly
set.  Make the white chocolate mousse layer: Place the rum, water and
vanilla in a small, heatproof cup. Sprinkle the gelatin over the
mixture and allow it to soften for 5 minutes. Place the cup with the
softened gelatin in a small pan with enough water to come halfway up
the sides of the cup. Heat the gelatin mixture in hot, not simmering,
water. Stir the gelatin frequently for 3 to 5 minutes, or until the
gelatin granules dissolve completely and the mixture is clear. Remove
the pan from the heat, leaving the cup in the water to keep the
gelatin mixture warm until ready to use. Place the chocolate in a
large bowl. In a small saucepan over medium heat, bring the milk to a
gentle boil. Pour the hot milk over the chocolate and let the mixture
stand for 30 seconds to melt the chocolate. Add the warm gelatin
mixture and whisk until smooth. Place the bowl over a larger bowl of
ice water and stir for 5 to 10 minutes, or until the mixture is cool.
In a chilled, medium bowl, using a handheld electric mixer, beat the
cream at medium speed just until it begins to form soft mounds. Do  not
overbeat or the mousse will be grainy. Fold one-third of the  whipped
cream into the white chocolate mixture. Fold in the remaining  whipped
cream. Scrape the white chocolate mousse onto the milk  chocolate
mousse layer, smoothing the top with a cake spatula. Place  the cake in
the freezer for 2 hours, until the top layer is firmly  set.  Unmold
the cake: Using a portable hair dryer or a damp, hot towel,  carefully
heat the outside of the springform pan slightly. Release the  clamp on
the side of the springform pan and gently remove it. Using a  large
metal spatula, gently transfer the cake from the bottom of the
springform pan to a serving platter. Place the cake in the
refrigerator for at least 1 hour before serving.  from the Chocolatier
Recipe Collection on the WorldWideWeb Posted to  MM-Recipes Digest  by
"John Weber" <hdbrer@ibm.net> on Mar 20, 98

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 282
Calories From Fat: 209
Total Fat: 23.7g
Cholesterol: 188.6mg
Sodium: 51.4mg
Potassium: 132.1mg
Carbohydrates: 12.3g
Fiber: 0g
Sugar: 10.7g
Protein: 4.5g