Line a 9x5x3 inch baking pan with a stripof wax paper measuring 22×3 inches. Place lengthwise, allowingexcess wax paper to hang over sides.
Beat egg yolks and sugar until thick.Set aside.
Melt chocolate with 2 tablespoons creamin a heavy saucepan over low heat. Stir until smooth. Quicklywhisk in egg yolk mixture and butter. Remove from heat; stirin vanilla and chill until thick but not solid.
Whip remaining cream to peaks. Fold 1/3of the whipped cream into chocolate mixture. Gently fold in remainingwhipped cream. Do not over-mix. Spread over bottom of preparedbaking pan. Cool in freezer while preparing eggnog mousse layer.
Eggnog Mousse: In a small bowl, sprinklegelatin over 3 tablespoons cream. Set bowl in a pan of hot, simmeringwater, stir to dissolve.
In a double boiler, melt white chocolate;stirring until smooth. Using a wire whisk, add gelatin mixture,egg yolks, eggnog and nutmeg to melted chocolate. Cool untilvery thick, about 20 minutes; stirring occasionally.
Whip remaining cream to peaks. Fold 1/3whipped cream into eggnog mixture. Gently fold in remaining whippedcream. Do not over-mix. Spread over chocolate mousse layer. Coolin freezer while preparing raspberry mousse layer.
Raspberry Mousse Layer: In a saucepan,heat but do not boil raspberries. Cool and force through sievewith back of spoon to remove seeds. Set raspberry puree’ aside.
In a small bowl, sprinkle gelatin over3 tablespoons cream. Set bowl in a pan of hot, simmering water,stir to dissolve.
In a double boiler, melt white chocolate;stirring until smooth.
Using a wire whisk, add gelatin, egg yolks,and raspberry puree to melted chocolate. Cool until very thick,about 20 minutes; stirring occasionally.
Whip remaining cream to peaks. Fold 1/3whipped cream into raspberry mixture. Gently fold in remainingwhipped cream. Do not over-mix. Spread over eggnog mousse layer.
Cover with plastic wrap and refrigerateat least 8 to 12 hours.
To remove mousse from pan, run a warmknife around the sides of the pan. Dip bottom of baking pan veryquickly in large pan of hot water. Place an oblong platter overthe baking pan and invert. Carefully begin lifting pan, holdingwax paper strip at the same time. Chocolate mousse layer willnow be on top. Slowly remove wax paper from mousse. Refrigerateimmediately while preparing chocolate shell.
Chocolate Shell: In a saucepan, heat allingredients on low. Stir until smooth . Remove from heat, allowto cool and thicken to a spreading consistency.
Pour over mousse layers and spread withmetal spatula allowing chocolate to flow down sides of mousselayers. If desired, melt 3 ounces of white chocolate, choppedand swirl into semi-sweet chocolate on top of mousse layers.Refrigerate. Cover with plastic wrap after chocolate hardens.Yuletide Layered Mousse may be prepared 2 days in advance.
Eggnog Sauce: In a saucepan, heat eggnogand nutmeg to simmering point. Beat egg yolks and sugar untilthick. Add 1 cup hot eggnog to egg yolk mixture, beating constantly.
Return to saucepan, cook and stir untilslightly thickened. Remove from heat and stir in vanilla. Allowto cool. Refrigerate, covered up to 2 days.
To serve: Just before serving, removemousse from refrigerator. Slice 1/2 inch thick with a warm knifein a straight, downward motion. Place slice flat on a dessertplate. Spoon about 1/4 cup eggnog sauce around edges of eachmousse slice.
Makes 8 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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