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Title: White & Dark Chocolate Mousse Parfait (Microwave)
Yield: 8 Servings

Ingredients

  ---------------------White Chocolate Mousse---------------------------
      2 tb cold water
      1 ts unflavored gelatin
      6 oz white chocolate; finely
           -chopped
    1/4 c  milk
      1    vegetable oil
      1 c  heavy cream
      1 tb vanilla extract
 
  ----------------------Dark Chocolate Mousse---------------------------
      7 oz semisweet chocolate; finely
           -chopped
    1/3 c  milk
      2 tb sugar
      1 pn salt
      2 tb vegetable oil
      1 tb cognac, brandy, or dark rum
      1 c  heavy cream --chocolate
           -curls for g; arnish

Instructions

White Chocolate: Put water in custard upc. Sprinkle gelatin on water,
soften 5 minutes. put white chocolate in 2 1/2 quart bowl.

Put milk in 1-cup measuring cup. Cover with waxed paper and microwave on
high 45 seconds to 1 1/2 min til boiling. Pour hot milk over chocolate.
Let stand without stirring.

Cover the custard cup containing the softened gelatin with waxed paper.
Microwave on Med 20-30 seconds, stirring after 20 seconds, utnil the
gelatin is completely dissolved and the mixture is hot. Do not boil

Slowly whisk the gelatin into the white chocolate mixture and stir til
smooth. Stir in oil until blended. Let mixture cool 10-15 minutes til
tepid.

Put cream and vanilla in chilled 3-quart bowl. Whip just until soft mounds
start to form - DO NOT OVERWHIP.

Using whisk, stir 1/4 cream into chocolate mixtur just until blended.
Using spatula, scrap bake into larger bowl of cream and fold together just
until combined. Do not overmix.

Cover bowl containting mousse and keep at room temperatore while preparing
the dark mousse.

Dark Chocolate Mousse: Put chocolate in 2 1/2 quart bowl. Combine milk,
sugar and salt in 1-cup measuring cup. Cover with waxed paper and
microwave on medium 1-3 minutes until mixutre comes to a boil. Stire with
wooden spoon until sugar is completely dissolved

Pour hot milk mixture over bowl of chocolate. Let stand 30 seconds to melt
the chooclate. Gently whisk until smooth. Stir in the oil until blended.
Stir in the liquour and vanilla. Let stand 10-15 minutes til tepid

Put cream in chilled 3-quart bowl. Whip just until soft mounds start to
form - DO NOT OVERWHIP.

Using whisk, stir 1/4 cream into chocolate mixtur just until blended.
Using spatula, scrap bake into larger bowl of cream and fold together just
until combined. Do not overmix.

Assembly:

Staring with half the dark chocolate mousse, spoon equal portions into 8
6-oz parfait flutes or martini glasses. Cover the dark chocoalate mousse
with equal amouts of white chcolate mousse. Each glass should contain four
alternation layrers of dark and white chcoalte mousse.

Cover glasses with plastic wrap and refrigerate for 1-32 hours up to 2
days.

Just before serving, garnish with chocolate curls.

Preparation Time: 30 mi

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