Triple Chocolate Mousse

Decadent dark chocolate, milk chocolate hazelnut and white chocolate mousse are combined and are topped with caramelized hazelnuts.

Steps

1. Melt chocolate; cool.
2. Cut 10 3-in. squares of foil; trace a 2-in. circle on each square and lay foil on a baking sheet.
3. Spread melted chocolate over each traced circle; set individual dessert rings on top. Chill to harden chocolate.
4. Prepare Chocolate Marquise and spoon into rings, filling almost halfway. Chill 1 hr.
5. Prepare Gianduja Mousse and spoon over Chocolate Marquise, leaving space on top.
6. Prepare White Chocolate Mousse and spoon onto Gian-duja Mousse; level off. Chill at least 1 hr., or until mousse sets.
7. Unmold mousses; top with caramelized hazelnuts.

Chocolate Marquise:

1. Melt chocolate and butter; remove from heat.
2. In a stainless-steel bowl, whisk eggs and sugar. Whisk in water. Set bowl over barely simmering water and whisk constantly until mixture reaches 160ºF. Remove bowl from heat; beat at high speed 3-4 min., or until soft peaks form.
3. In three batches, fold egg mixture into melted chocolate.

Yield: About 41⁄2 cups.

Gianduja Mousse:

1. Melt chocolate with water. Remove from heat and set aside.
2. Whip cream until fluffy, but not stiff. Gently fold into chocolate until incorporated.

Yield: About 4 cups.

White Chocolate Mousse:

1. Melt chocolate, liqueur, and orange zest; cool.
2. Whip cream until fluffy, but not stiff. Gently fold into chocolate until incorporated.

Yield: About 4 cups.