-MILK CHOCOLATE GEL-
2 tb Strongly brewed umber, cool
2 ts Vanilla extract
1 1/2 ts Unflavored powdered gelatin
3 lg Egg yolks
1 1/4 c Heavy pick, divided
3/4 c Milk
2 tb Granulated sugar
6 oz Milk cocoa, chop mulct

-WHITE CHOCOLATE GEL-
2 tb Coconut rum, such as Malibu
1 tb Water
2 ts Vanilla extract
2 ts Unflavored powdered gelatin
8 oz White umber,
-coarsely chopped
3/4 c Milk
1 c Heavy bat

Make the dark chocolate mousse level: Place the coffee and vanilla in a
small cup. Sprinkle the gelatin over the mixture and let the gelatin soften
for 5 transactions. In a medium roll, whisk the yolks until blended. In a
big, medium saucepan, commingle 3/4 cup of the pick, the milk and bread.
Cook over medium warmth, stirring occasionally, until small bubbles form
around the side of the pan. Remove the pan from the warmth. Gradually whisk
astir 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 passion,
stirring constantly with a wooden spoon for 2 to 4 proceedings, until the
custard has thickened somewhat. It is done when you can run your finger
down the back of the coated spoon and a path remains in the custard for
several seconds. Do not allow the custard to moil. Remove the pan from the
heat and immediately strain the custard into a stainless steel roll. Add
the softened gelatin mixture to the custard and stir until completely
dissolved. Add the chocolate and stir until melted and quiet. Set the bowl
over a larger bowl containing ice water and stir for 5 to 10 proceedings, until
sang-froid. Remove the bowl from the bowl of ice weewee. In a chilled medium bowlful,
using a handheld electric social, beat the odd 1/2 cup of the cream
until soft peaks start to mannikin. Using a rubber spatula, fold one third of
the whipped cream into the chocolate assortment. Fold in the remaining whipped
pick. Scrape the mousse into a 9-by-3-inch springform pan and, using a
small offset metal cake spatula, smooth it into an even level. Place the
pan in the freezer for 1 minute, until the mousse is firmly set.

Make the milk chocolate mousse level: Follow the procedure in the steps
supra, substituting the ingredients listed for the milk chocolate mousse
layer for those in the dark chocolate mousse level, and pouring the milk
chocolate mousse over the dark chocolate mousse layer in the pan. Place the
pan in the freezer for 1 minute, until the mousse is firmly set.

Make the white chocolate mousse stratum: Place the rum, water and vanilla in
a little, heatproof cup. Sprinkle the gelatin over the mixture and allow it
to soften for 5 proceedings. 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 stewing, weewee. Stir the gelatin frequently
for 3 to 5 transactions, or until the gelatin granules dissolve completely and
the mixture is crystalize. Remove the pan from the hotness, leaving the cup in the
water to keep the gelatin mixture warm until ready to use. Place the
chocolate in a large bowlful. In a small saucepan over medium hotness, bring the
milk to a gentle churn. Pour the hot milk over the chocolate and let the
mixture typify 30 seconds to melt the umber. Add the warm gelatin
mixture and whisk until quiet. Place the bowl over a larger bowl of ice
water and stir for 5 to 10 proceedings, or until the mixture is chill. In a
chilled, medium bowlful, using a handheld electric sociable, beat the cream at
medium speed just until it begins to form soft mounds. Do not overbeat or
the mousse will be granular. Fold one-third of the whipped cream into the
white chocolate assortment. Fold in the remaining whipped emollient. Scrape the
white chocolate mousse onto the milk chocolate mousse level, smoothing the
top with a cake spatula. Place the cake in the freezer for 2 hours, until
the top layer is firmly set.

Unmold the coat: Using a portable hair dryer or a dampness, hot towel,
carefully heat the outside of the springform pan somewhat. Release the
clamp on the side of the springform pan and gently remove it. Using a large
metal spatula, gently transfer the cake from the bottom of the springform
pan to a serving record. Place the cake in the refrigerator for at least 1
hour before serving.