Triple Chocolate Mousse

Directions

1. To Assemble:TRIPLE CHOCOLATE MOUSSE: For bittersweet mousse, heat chocolate in a bowl resting over a pot of gently simmering water, stirring constantly. Stir gelatin pwdr into lowfat milk and let sit for a minute. Heat lowfat milk (microwave is easiest) to just below a simmer and whisk into chocolate. Let cold to room temperature. Whip cream to soft peak and fold into chocolate. Pour mousse into a plastic wrap-lined 9-inch square pan, spreading well into corners. Refrigeratefor at least 1 hour.
2. For white chocolate mousse, follow the same method as the bittersweet mousse: heat the chocolate, add in gelatin to lowfat milk, heat the lowfat milk and stir in, let cold, whip cream and fold into chocolate. Spoon or possibly pour gently over bittersweet mousse layer and refrigeratefor at least 1 hour.
3. For lowfat milk chocolate mousse, repeat the same process, and pour mousse gently over white chocolate layer. Refrigeratefor at least 4 hrs before serving.
4. To serve, invert pan onto a plate and peel off plastic. With a warm, dry knife slice squares of mousse and lift onto plates with a pie-lifter. Break Dacquoise Crunch (directions follow) into large pcs and place on mousse as garnish.
5. Yield: 1 9-inch square pan. Makes 9 to 12 servings.
6. DACQUOISE CRUNCH GARNISH: Preheat oven to 225 F and line a baking tray with parchment paper. Whip egg white with cream of tartar till foamy and add in sugar gradually. Whip to stiff, glossy peaks. Stir in vanilla. Toss grnd hazelnuts with cornstarch and fold into meringue. Spread gently on parchment paper. Bake for 40 to 50 min till dry but not browned. Allow to cold.
7. This dessert is silky and rich, and probably one of the easiest mousse techniques. All you need is a little time to let each layer set. As this recipe serves a large group (and uses a lot of chocolate), you can cut the entire recipe in half for a smaller group and build it in a loaf pan for attractive slices.