Tri-Colour Mousse Torte Courtesy Of: Todd MacIntyre Tri-Colour Mousse Torte Serves 12 Chocolate Marquise 20 oz Semi sweet chocolate 8 oz Butter 4 tsp Instant coffee 4 tsp Water 8 Eggs, separated 1/4 tsp Cream of tartar 4 Tbsp Sugar Mocha Mousse 9 oz Milk chocolate 5 tsp Instant coffee 1/4 cup and 1 Tbsp Water 1 1/2 cups 35 percent Whipping cream White Chocolate Mousse 9 oz White chocolate 1 1/2 cups 35 percent Whipping cream Bottom

Use a cake ring or spring form pan and draw its circumference twice on a piece of silicone paper. Turn paper over and pour 1 oz of semisweet chocolate in each circle, spread evenly and allow to set.

Chocolate Marquise

Dissolve coffee in water, set aside
Melt chocolate and butter together until smooth
Mix the egg yolks with coffee and whisk into the chocolate mixture. set aside
Beat egg whites and cream of tartar until soft peaks form; gradually add the sugar and beat until stiff
Fold in one-forth egg whites to the chocolate mixture, mix well and fold in the rest.
Pour mixture into chocolate lined cake ring. Allow to set in refrigerator.

Mocha Mousse

Dissolve coffee in water, set aside
Melt chocolate together with the coffee and water until smooth. Cool to 85 F
Whip cream until soft peaks form and fold into chocolate mixture.
Pour on top of chocolate marquise and allow to set (2-3 hours) White Chocolate Mousse

Melt chocolate and 1/4 cup of water + 1 tbsp until smooth. Cool to 85 F
Whip the cream until soft peaks form and fold into chocolate mixture.
Pour on top of mocha mousse and allow to set.