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Triple Chocolate Mousse CakeYield: 10 Servings MILK CHOCOLATE MOUSSE WHITE CHOCOLATE MOUSSE 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.
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