Triple Chocolate Mousse Cake

* Exported from MasterCook II *

Triple Chocolate Mousse Cake

Recipe By : webmaster@godiva.com
Serving Size : 10 Preparation Time :2:45
Categories : Godiva Cakes (Frostings)
Cakes From Scratch Chocolate
Company

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Dark Chocolate Mousse Layer-----
2 Tablespoons Strongly Brewed Coffee -- cooled
2 Teaspoons Vanilla Extract
1 1/2 Teaspoons Unflavored Powdered Gelatin
3 Large Egg Yolks
1 1/4 Cups Heavy Cream -- divided
3/4 Cup Milk
1/4 Cup Granulated Sugar
6 Ounces Bittersweet Chocolate -- finely chopped
-----Milk Chocolate Mousse Layer-----
2 Tablespoons Strongly Brewed Coffee -- cooled
2 Teaspoons Vanilla Extract
1 1/2 Teaspoons Unflavored Powdered Gelatin
3 Large Egg Yolks
1 1/4 Cups Heavy Cream -- divided
3/4 Cup Milk
2 Tablespoons Granulated Sugar
6 Ounces Milk Chocolate -- finely chopped
-----White Chocolate Mousse Layer-----
2 Tablespoons Coconut Rum -- (such as Malibu)
1 Tablespoon Water
2 Teaspoons Vanilla Extract
2 Teaspoons Unflavored Powdered Gelatin
8 Ounces White Chocolate -- coarsely chopped
3/4 Cup Milk
1 Cup Heavy Cream

Make the dark chocolate mousse layer:

1. Place the coffee and vanilla in a small cup. Sprinkle the gelatin
over the mixture and let the gelatin soften for 5 minutes.

2. In a medium bowl, whisk the yolks until blended.

3. 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.

4. 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.

5. In a chilled medium bowl, using a handheld electric mixer, beat
the remaining l/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:

1. 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:

1. 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.

2. 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.

3. 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:

1. 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, to defrost.

10 Servings.

PREPARATION: 2 hours and 45 minutes, plus freezing and chilling times.

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