Triple Chocolate Mousse Cake

-MILK CHOCOLATE MOUSSE-
2 tb Strongly brewed coffee, cool
2 ts Vanilla extract
1 1/2 ts Unflavored powdered gelatin
3 lg Egg yolks
1 1/4 c Heavy cream, divided
3/4 c Milk
2 tb Granulated sugar
6 oz Milk chocolate, chop fine

-WHITE CHOCOLATE MOUSSE-
2 tb Coconut rum, such as Malibu
1 tb Water
2 ts Vanilla extract
2 ts Unflavored powdered gelatin
8 oz White chocolate,
-coarsely chopped
3/4 c Milk
1 c Heavy cream

Make the dark chocolate 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 1/2 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.

Make the 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.

Make the 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 saucepan 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.

Unmold the cake: 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.