White Chocolate Mousse Layer
2 Tablespoons Coconut Rum (such as Malibu)
1 Tablespoon Water
2 Teaspoons Vanilla Extract
2 Teaspoons Unflavored Powdered Gelatin
8 Ounces White Chocolate coarsely chopped
3/4 Cup Milk
1 Cup Heavy Cream
DARK MOUSSE LAYER: Place the coffee and vanilla in a small cup. Sprinkle the
gelatin over the mixture and let the gelatin soften for 5 minutes. In a medium
bowl, whisk the yolks until blended. In a heavy, medium saucepan, combine 3/4
cup of the cream, the milk and sugar. Cook over medium heat, stirring
occasionally, until small bubbles form around the side of the pan.
Remove the pan from the heat. Gradually whisk about 3/4 cup of the hot cream
mixture into the yolks until blended. Pour this mixture back into the saucepan.
Continue cooking over medium-low heat, stirring constantly with a wooden spoon
for 2 to 4 minutes, until the custard has thickened slightly. It is done when
you can run your finger down the back of the coated spoon and a path remains in
the custard for several seconds. Do not allow the custard to boil.
Remove the pan from the heat and immediately strain the custard into a stainless
steel bowl. Add the softened gelatin mixture to the custard and stir until
completely dissolved. Add the chocolate and stir until melted and smooth. Set
the bowl over a larger bowl containing ice water and stir for 5 to 10 minutes,
until cool. Remove the bowl from the bowl of ice water. In a chilled medium
bowl, using a handheld electric mixer, beat the remaining l/2 cup of the cream
until soft peaks start to form.
Using a rubber spatula, fold one third of the whipped cream into the chocolate
mixture. Fold in the remaining whipped cream. Scrape the mousse into a
9-by-3-inch springform pan and, using a small offset metal cake spatula, smooth
it into an even layer. Place the pan in the freezer for 1 hour, until the mousse
is firmly set.
MILK CHOCOLATE MOUSSE LAYER: Follow the procedure in the steps above,
substituting the ingredients listed for the milk chocolate mousse layer for
those in the dark chocolate mousse layer, and pouring the milk chocolate mousse
over the dark chocolate mousse layer in the pan. Place the pan in the freezer
for 1 hour, until the mousse is firmly set.
WHITE CHOCOLATE MOUSSE LAYER: Place the rum, water and vanilla in a small,
heatproof cup. Sprinkle the gelatin over the mixture and allow it to soften for
5 minutes. Place the cup with the softened gelatin in a small pan with enough
water to come halfway up the sides of the cup. Heat the gelatin mixture in hot,
not simmering, water. Stir the gelatin frequently for 3 to 5 minutes, or until
the gelatin granules dissolve completely and the mixture is clear.
Remove the pan from the heat, leaving the cup in the water to keep the gelatin
mixture warm until ready to use. Place the chocolate in a large bowl. In a small
pan over medium heat, bring the milk to a gentle boil. Pour the hot milk over
the chocolate and let the mixture stand for 30 seconds to melt the chocolate.
Add the warm gelatin mixture and whisk until smooth. Place the bowl over a
larger bowl of ice water and stir for 5 to 10 minutes, or until the mixture is
cool.
In a chilled, medium bowl, using a handheld electric mixer, beat the cream at
medium speed just until it begins to form soft mounds. Do not overbeat or the
mousse will be grainy. Fold one-third of the whipped cream into the white
chocolate mixture. Fold in the remaining whipped cream. Scrape the white
chocolate mousse onto the milk chocolate mousse layer, smoothing the top with a
cake spatula. Place the cake in the freezer for 2 hours, until the top layer is
firmly set.
PUTTING IT TOGETHER: Using a portable hair dryer or a damp, hot towel, carefully
heat the outside of the springform pan slightly. Release the clamp on the side
of the springform pan and gently remove it using a large metal spatula, gently
transfer the cake from the bottom of the springform pan to a serving platter.
Place the cake in the refrigerator for at least 1 hour before serving, to
defrost.
