Triple Silk Chocolate Dessert
11 ozs. white chocolate, roughly chopped
11ozs. bittersweet chocolate, roughly chopped
11 ozs. milk chocolate, roughly chopped
2 T powdered gelatin
11 ozs. light cream
1 cup granulated sugar
4 egg yolks
1 qt. heavy cream
Melt all three chocolates separately over bain maries.
Combine egg yolks and sugar in mixing bowl and mix until mixture forms ribbons.
Reserve in thirds.
Combine gelatin and light cream in a mixing bowl over simmering water, heat until 145
degrees is reached, whipping continually so as not to burn cream. Reserve in thirds.
Pour heavy cream into a large mixing bowl and whip jntil stiff peaks form. Reserve in
thirds.
Now that you have used every bowl in your kitchen, you are ready to combine the
ingredients!
Combine one third of the sugar/yolk mixture with one third of the gelatin/cream mixture.
Be sure to temper so as not to cook the eggs. Incorporate well. Fold in the bittersweet
chocolate. Fold in the whipped cream.
Pour into a 9 inch springform pan and place in the freezer.
Prepare the milk chocolate layer following the same procedure. Pour on top of the
bittersweet layer.
Finish with the white chocolate layer. Freeze for at least 6 hours.
Cut with a hot knife. Serves 16. (or 1, depending on how much you love chocolate!)