White Chocolate Mousse layer:
2 Tbs. coconut rum
1 Tbs. water
2 tsp. vanilla extract
2 tsp. unflavored powdered gelatin
8 oz white chocolate, coarsely chopped
3/4 cup milk
1 cup heavy cream
1 1/4 cups heavy cream
1/4 cup plus 3 tablespoons sugar
1/3 cup light corn syrup
12 oz semi-sweet chocolate
5 Tbs. unsalted butter
Place the coffee and vanilla in a small bowl. 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. Bubbles will form around 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. Don't boil custard.
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 about 5 minutes, until cool. Remove the bowl from 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. Fold one third of the whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Pour the mousse into individual mini
spring form pans or 1- 9" round x3" tall spring form pan, smooth it into an even layer. Place the pan in the freezer for 1 hour until the mousse is firmly set.
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. Fold one-third of the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream. Pour 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.
Bring heavy cream, sugar and corn syrup to a boil. Remove from heat and add chocolate. Whip with a whisk until smooth. Add butter and whisk until smooth. Pour ganache over entire cake and using a spatula spread evenly over top and sides. Refrigerate to set.
Using a warm towel along the outer edges of the pan release the clamp on the side of the
spring form pan and gently remove it. Using a large metal spatula, gently transfer the cake from the bottom of the
spring form pan to a serving platter. Place the cake in the refrigerator for at least 1 hour before serving, to defrost.
Fill a pastry bag with melted chocolate. On large piece of wax paper make different designs such as circles or lines of chocolate. Let chocolate harden and place on top of each individual mousse cake.
Also you can use white or milk chocolate shavings.
*Picture shows many layers. Special pan is needed and hard to find. You can do this by letting each layer set and using as many layers as you want.