Cooking time: 6 hours (freeze)
Serves: 8 to 10 servings
9 oz. bittersweet or semisweet chocolate, chopped
9 oz. white chocolate, chopped
9 oz. milk chocolate, chopped
2 1/4 cups heavy cream
9 large egg whites
1. Lightly oil a 9x3 inch springform pan and set it on a serving platter.
2. In three spearate medium-sized heatproof bowls, melt each chocolate successively over a saucepan of simmering water (you can use the same saucepan, just melt one after the otehr). Remove each chocolate from the heat and set aside to cool to lukewarm.
3. Whip the cream until it holds soft, droopy peaks. It should be relatively stiff but not dry and curdled. You should have about 6 cups of whipped cream.
4. Making sure your chocolate is not hot, fold one-third of the whipped cream (about 2 cups) into the dark chocolate in two separate additions.
5. Divide the reamining whipped cream between teh bowls of milk and white chocolate, then fold the cream into each.
6. In a clean bowl, beat the egg whites until they are thick and hold their shape, but not dry.
7. Fold one-third of the egg whites ( about 2 1/2 cups) into each chocolate mousse filling, folding until smooth.
8. Pour the dark chocolate mousse into teh prepared cake pan and level the top. Add the milk chocolate mousse, spreading it over the dark chocolate mousse and leveling the top. (If the milk chocolat emousse seems thin, freeze the cake for about 30 mins. before adding the white chocolate mousse).
9. Finally add the white chocolat emousse to the top (it will seem thin, but that is fine).
10. Chill the parfait cake for at least 6 hours, or freeze, before removing the sides of the cake pan. The Cake should be sliced and served either chilled or frozen. Serve it with the chocolate shavings.