Three Chocolate Mousse

http://www.academiabarilla.com/italian-recipes/italy/three-chocolate-mousse.aspx

White Chocolate Mousse

• 1lbheavy cream
• 11 ozwhite chocolate
• ½ozgelatin sheet

Milk Chocolate Mousse

• 1lbheavy cream
• ½lbmilk chocolate
• ½ozgelatin sheet

Dark Chocolate Mousse

• 1 ½lbheavy cream
• 1lbdark chocolate
• ½ozgelatin sheet

Garnish

• 10 ozdark chocolate

8 hours preparation

Begin by preparing the mousses, one by one.

White Chocolate Mousse

Soften the gelatin sheets in the hot water for a minute or so. Melt the chocolate in a bain marie until it is between 100°- 110° F. Then add the gelatin to the chocolate. In the meanwhile, bring ¾ cup cream to a boil, then immediately remove from the heat. Stir in the chocolate and gelatin mixture, which you have kept at a constant temperature.
With a whisk, beat the remaining ¾ cup cream until if forms soft peaks. Wait until the chocolate mixture has cooled to 80° F, then add the whipped cream to the mixture. If the chocolate is too hot, the whipped cream has a tendency to melt.
Transfer the mouse to a mold and let cool in the refrigerator for an hour and a half. In the meanwhile, prepare the next mousse.

Milk Chocolate Mousse

Soften the gelatin sheets in the hot water for a minute or so. Melt the chocolate in a bain marie until it is between 100°- 110° F. Then add the gelatin to the chocolate. In the meanwhile, bring 1 cup cream to a boil, then immediately remove from the heat. Stir in the chocolate and gelatin mixture, which you have kept at a constant temperature.
With a whisk, beat the remaining ¾ cup cream until if forms soft peaks. Wait until the chocolate mixture has cooled to 80° F, then add the whipped cream to the mixture. If the chocolate is too hot, the whipped cream has a tendency to melt.
Then pour the mousse into the mold containing the previous mousse. Return to the refrigerator for and hour and a half so that the second mousse can set. In the meantime, prepare the third mousse.

Dark Chocolate Mousse

Soften the gelatin sheets in the hot water for a minute or so. Melt the chocolate in a bain marie until it is between 100°- 110° F. Then add the gelatin to the chocolate. In the meanwhile, bring 1 ½ cups cream to a boil, then immediately remove from the heat. Stir in the chocolate and gelatin mixture, which you have kept at a constant temperature.
With a whisk, beat the remaining 1 ¼ cups cream until if forms soft peaks. Wait until the chocolate mixture has cooled to 80° F, then add the whipped cream to the mixture. If the chocolate is too hot, the whipped cream has a tendency to melt.
When ready, pour the dark chocolate mousse into the mold containing the other two mousses, forming three layers. Keep the mold in the refrigerator for at least three hours to set. Before serving, melt ¾ cups dark chocolate in a bain marie and pour over the mousse once the chocolate has reached 75°F.
Garnish the mousse to your liking and serve.