Tuesday, March 16, 2010

Quadruple Chocolate Mousse

Quadruple Chocolate Mousse

Ingredients:

IMG_3505Cookie Layer:
1 1/4 cups Nabisco Famous Chocolate Wafer Cookie crumbs
3 Tablespoons melted butter

Dark Chocolate Layer:
1/2 cup melted butter
7 ounces semisweet chocolate, broken into pieces (do not use chocolate chips)
4 eggs, separated
1 teaspoon vanilla extract
1 Tablespoon sugar

Milk Chocolate Layer:
10.5 ounces milk chocolate, broken into pieces (do not use milk chocolate chips)
1/4 cup coffee
1 1/2 cups heavy whipping cream, whipped to soft peaks

White Chocolate Layer:
10.5 ounces white chocolate, broken into pieces (do not use white chocolate chips)
1/4 cup water
1 1/2 cups heavy whipping cream, whipped to soft peaks

Directions:

Mix crumbs and butter together and press into the bottom of a 9-inch cheesecake pan (not springform).

For the Dark Chocolate Layer, melt the butter and chocolate together in a glass bowl in the microwave in 30 second intervals, stirring after each interval, until chocolate is melted and combined with the butter. Using a whisk, whisk in the vanilla extract and egg yolks.  In a separate bowl, beat the egg whites and sugar until stiff peaks form.  Gently fold stiff egg white mixture into the dark chocolate mixture until well combined.  Spread the dark chocolate mixture evenly over the Cookie Layer and refrigerate for 30 minutes.

For the Milk Chocolate Layer, melt the milk chocolate and coffee together in a glass bowl in the microwave in 30 second intervals, stirring after each interval, until chocolate is melted and combined with the coffee. In a separate bowl, whip 1 1/2 cups heavy whipping cream until soft peaks form. (Do not overbeat).  Gently fold whipped cream into the milk chocolate mixture until well combined.  Spread the milk chocolate mixture evenly over Dark Chocolate Layer and refrigerate for 30 minutes.
 
For the White Chocolate Layer, melt the white chocolate and water together in a glass bowl in the microwave in 30 second intervals, stirring after each interval, until chocolate is melted and combined with the water.   In a separate bowl, whip 1 1/2 cups heavy whipping cream until soft peaks form. (Do not overbeat).  Gently fold whipped cream into the white chocolate mixture until well combined.  Spread the white chocolate mixture evenly over Milk Chocolate Layer and refrigerate overnight.  To serve, push bottom of the cheesecake pan up and out of the pan and slice.  Store in the refrigerator.

For an easier option, add each layer as described above evenly amongst small bowls or cups for individual servings:

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