Tricolor mousse cake

Ingredients

For dark chocolate mousse:

• 10 ounces bittersweet chocolate, cut into bits
• 4 ounces (1 stick ) butter cut into small pieces
• 2 teaspoons instant coffee dissolved in 2 teaspoons water
• 4 large eggs
• 2 tablespoons sugar

Make the mocha mousse:

• 9 ounces milk chocolate cut into pieces
• 4 teaspoons instant coffee dissolved in the 1/1 cup plus 1 tablespoon water
• 1 1/2 cup heavy cream

The white chocolate mousse:

• 9 ounces white chocolate cut into small pieces (use nestle or lindt, or another high quality brand)
• 1 ¼ cup heavy cream
• 1 teaspoon good vanilla
• 2 teaspoons baileys liquor

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Preparation

• For dark chocolate mousse:
  Melt chocolate and butter together in a bowl placed in a pan of barely simmering water. Stir form time to time. When chocolate is melted whisk in dissolved coffee powder and yolks. Remove from heat and set aside.
  Beat egg whites and sugar until soft peaks form, until stiff but not dry. Fold remaining whites into mixture until completely incorporated. Scrape mousse immediately into prepared mold and refrigerate.
• Make the mocha mousse:
  Place chocolate and coffee in heatproof bowl placed in a pan of barely simmering water. Stir form time to time until melted. Let chocolate cool to about 85 F. Whip cream until soft peaks form, not to stiff. Fold chocolate carefully. The mousse should seem very soft. Scrape mousse immediately into mold.
• The white chocolate mousse:
  Place chocolate and ¼ cup water in heatproof bowl. Set the bowl of chocolate in pan of simmering water. Stir until melted and smooth. Let cool and stir in vanilla and liquor. Whip the cream until soft peaks form, not to stiff. Fold cream into cooled white chocolate mixture. The mousse will seem soft. Scrape mousse immediately into mold. Cool overnight.
• To unmold, warm the sides of ring briefly with a hot, wet, wrung out towel and slip it off of dessert by pulling up with both hands.