chocolate mousse

Ingredients:

* 2 cups heavy cream
* 4 large egg yolks
* 3 tablespoons granulated sugar
* 1 teaspoon vanilla
* 2 1/2 ounces white chocolate, chopped
* 2 1/2 ounces milk chocolate, chopped
* 2 1/2 ounces dark chocolate, chopped
* Shaved chocolate ribbons, for garnish (optional)

Preparation:

How to make triple chocolate mousse:

In a medium pan set over low-medium heat, heat 3/4 cup of the heavy cream until it just starts to steam. In a separate bowl, mix the egg yolks, sugar, and vanilla until the mixture is smooth.

In a slow, steady stream, pour the hot cream into egg mixture, whisking constantly. Pour the hot cream-egg mixture back into the pan and cook it over low-medium heat, whisking constantly, for 4 minutes, until a thermometer reads 160F. Remove the pan from the heat, pour the custard through a fine-mesh sieve, and set it aside for a moment.

In three separate, metal bowls, one for each chocolate, melt the chocolates over a double boiler. Whisk one-third of the custard into each melted chocolate and allow the mixture to cool completely.

Beat the remaining chilled cream on high speed until peaks form. Stir 2 tablespoons of the whipped cream into each chocolate custard, and then evenly divide the remaining whipped cream among the custards and very gently fold it into a mousse.

Layer the white chocolate mousse, milk chocolate mousse, and dark chocolate mousse into serving cups and chill them for several hours before serving. The triple chocolate mousse can be held in the refrigerator for up to 24 before serving. Serve it garnished with chocolate shavings, if desired.

This triple chocolate mousse recipe makes 8 servings.