Triple chocolate mousse cake

 
                        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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