Shelly's Recipe

TRIPLE LAYER CHOCOLATE MOUSSE TORTE

Category: Tortes

4-5 Tablespoons of Melted butter
Chocolate cookies for crust
Vegetable oil

4 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
4 oz milk chocolate, chopped
4 oz good-quality white chocolate (such as Lindt or Bakers), chopped
3 Tablespoons of Unsalted Butter

1/4 cup cold water
1 tablespoon unflavored gelatin
5 large egg yolks
1/4 cup sugar
1 cup half and half
1/2 cup Kahlua
1/2 cup Baileys Irish Cream

5 egg whites beaten to soft peaks
1/2 cup granulated sugar
1-3/4 cups chilled whipping cream

Lightly brush sides of 9 inch springform pan with oil. Mix crushed chocolate cookies and melted butter. Press into bottom of springform pan and refrigerate.

Place each chocolate in separate medium bowl and add 1 tbsp butter. Slowly melt over double boiler until smooth.

Combine 1/4 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes.

Meanwhile, beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. Bring half and half just to simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup.

Immediately pour 1/3 of hot custard over each of the melted chocolates. Stir each chocolate until smooth. Cool chocolate mixtures to room temperature, stirring occasionally.

Beat egg whites until soft peaks form. While beating add 1/2 cup of sugar in a slow stream. Fold 1/2 of whites into each of the milk and white chocolate mixtures.

Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among bowls of chocolate, using about 1-1/3 cups cream for each. Fold the Kahlua and Baileys in two of the whipped cream. Fold whipped cream into chocolate, use the Kahlua cream in the milk chocolate and the Baileys cream in the white chocolate, in each bowl.

Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Refrigerate about 15 minutes until firm.

Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Refrigerate about 15 minutes until firm.

Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Refrigerate at least 2 hours before serving.

NOTE: (Torte can be prepared 2 days ahead. Cover with plastic and store in refrigerate.) Run sharp knife around sides of pan. Remove pan sides.