2 cups heavy cream
4 large egg yolks
3 tbsps granulated sugar
1 tsp vanilla
2-1/2 oz. white chocolate – chopped
2-1/2 oz. milk chocolate – chopped
2-1/2 oz. dark chocolate – chopped
In a medium pan over medium heat, heat 3/4 cup of the 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 thru 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 chips and chill several hours before serving. Garnish as you wish.
NOTE: this recipe made 4 (one cup or 8 oz each) servings