Triple Chocolate Mousse Parfait

• White Chocolate Layer
• 3 1/2 ounces white chocolate, finely chopped
• 1/4 cup whipping cream
• 3 tablespoons butter, room temperature
• 1/2 teaspoon sugar
• 2 eggs, separated
• Milk Chocolate Layer
• 3 1/2 ounces milk chocolate, finely chopped
• 1/4 cup whipping cream
• 2 tablespoons butter, room temperature
• 2 eggs, seperated
• 1 teaspoon sugar
• Bittersweet Chocolate Layer
• 3 1/2 ounces bittersweet chocolate, chopped
• 1/4 cup whipping cream
• 1 tablespoon butter, room temperature
• 2 eggs, seperated
• 1 teaspoon sugar

1. Note: You need 5 - 1 cup decorative dishes for this recipe. Champagne glasses work very well.
2. White Chocolate Layer: Combine chocolate and cream in a double boiler over hot water. Leave until partially melted, stirring ocassionally. Remove from pan. Whisk until smooth. Whisk in butter. Add egg yolks, one at a time, whisking vigoroughly after each addition.
3. In a small bowl, beat egg whites until soft peaks form. Add sugar and beat until whites are stiff but not dry. Quickly fold about one quarter of the whites into the chocolate mixture; spoon in remaining whites and fold until blended. Place in decorative dishes and refrigerate about 1 - 1-1/2 hours or until partially set.
4. Milk Chocolate Layer: Same as above. Pour carefully over the first layer.
5. Dark Chocolate: Same as above.
6. Cover with plastic wrap when set. If desired, garnish with white chocolate or dark chocolate curls or with seasonal fruit.

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Taken from www.food.com/recipe/triple-chocolate-mousse-parfait-368712 (may not work)