Triple Chocolate Mousee Cake

Second Street Restaurant's Executive Chef Chris Long made Triple Chocolate Mousse Cake.

Ingredients:

Milk Chocolate Mousse
Milk Chocolate
Butter
Egg Whites
Egg Yolks
Sugar
Heavy Cream

Dark Chocolate Mousse
Dark Chocolate
Butter
Egg Whites
Egg Yolks
Sugar
Heavy Cream

Pistachio Brittle
Pistachio, Toasted, Shelled & Chopped
Sugar
Water
Chipotle Powder

Aratas Petite Syrah Syrup
Aratas Petite Syrah
Sugar
Vanilla Bean
Peppercorns

Directions:

Milk Chocolate Mousse
-In a double boiler, melt Milk Chocolate and Butter.
-While chocolate is melting, whip Yolks and Sugar till light and glossy, then transfer to large mixing bowl.
-Whip Egg Whites and Sugar to stiff peaks, then fold into Yolk mixture.
-Fold melted Chocolate-Butter into whipped Eggs.
-Whip Heavy Cream to stiff peaks, then fold into Chocolate-Egg mixture.
-Transfer to a piping bag. Pipe on top of the chocolate cake circles until the acetate is almost 2/3 full. Refrigerate.

Dark Chocolate Mousse
-In a double boiler melt Dark Chocolate and Butter.
-While chocolate is melting, whip Yolks & Sugar till light and glossy, then transfer to large mixing bowl.
-Whip Egg Whites & Sugar to stiff peaks and fold into Yolk mixture.
-Fold melted Chocolate-Butter into Whipped Eggs.
-Whip Heavy Cream to stiff peaks, then fold into Chocolate-Egg mixture.
-Transfer to piping bag and completely fill acetate.
-Refrigerate.

Pistachio Brittle
-Combine Water and Sugar in heavy bottomed sauce pot and bring to a boil. Cover and continue to cook for 3 minutes. Remove lid, turn flame to medium and continue to cook till an amber color develops. DO NOT STIR!!!!!!
-Working quickly, stir in Pistachios & Chipotle Powder.
-Transfer to a buttered sheet pan and spread evenly.
-Using the buttered bottom of another sheet pan, press flat.
-Cool to room temp.

Aratas Petite Syrah Syrup
-Combine all in a sauce pot. Reduce over medium heat till thick, syrupy and delicious.

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