2 cups heavy Cream
4 large Egg Yolks
3 tablespoons Granulated Sugar
1 teaspoon Vanilla
75 g White Chocolate – chopped
75 g Milk Chocolate – chopped
75 g Dark Chocolate – chopped
In a medium pan over medium heat, heat 3/4 cup heavy cream just until it starts to steam.
In a separate bowl, mix the yolks, sugar and vanilla until smooth.
In a slow, steady stream, pour the hot cream into the egg mixture, whisking constantly.
Pour the mixture back into the pan and cook it over low to medium heat,
whisking constantly about 4 minutes or until a thermometer read 160 degrees.
Remove from heat and pour through a sieve and set aside.
In 3 separate bowls, melt the chocolates over the simmering water.
Whisk 1/3 of the custard into each chocolate and cool completely.
Beat the remaining whipped cream on high until peaks form.
Gently fold 1/3 of the cream into each chocolate mixture carefully trying not to deflate them.
Layer the different mousses into pretty dishes or dessert glasses and chill several hours before serving.
Garnish as you wish.
Yield = 4 cups