Triple Chocolate Silk Dessert

Vegetable Oil
1 Tbsp. Unflavored Gelatin
½ cup cold water
5 large egg yolks, at room temperature
½ c. sugar
1 cup half-an-half
3 oz. White chocolate, finely ground
3 oz. Milk chocolate, broken into small pieces
3 oz. Dark chocolate, broken into small pieces
1 ¾ cups whipping cream, well chilled

1. Brush inside of 6-cup souffle dish lightly with oil; reserve

2. Soften gelatin in cold water; reserve

3. Beat egg yolks and sugar with whisk in medium mixer bowl until mixture becomes pale yellow and forms a ribbon (mixture dropped from raised whisk falls into even stream that stacks up on itself like a ribbon before sinking into the rest of the mixture). gradually whisk scalded half and half into yolk mixture.

4. Transfer yolk mixture to a heavy 2-quart non-aluminum saucepan; cook, stirring constantly with wooden spoon, over low heat, until mixture thickens and coats spoon 10 - 12 minutes (do not boil). Remove from heat. Add reserved gelatin mixture to yolk mixture and stir until gelatin completely dissolves.

5. Strain yolk mixture into 1-quart measuring container. Transfer 1/3 of mixture to each of three small mixing bowls. Working quickly, immediately whisk white chocolate into first bowl, milk chocolate into second bowl, and dark chocolate into third bowl. Return to white chocolate mixture; whisk again to be sure white chocolate is completely blended and thoroughly blended. Cover bowl with lightly buttered plastic wrap (with plastic touching custard); refrigerate. Whisk, cover, and refrigerate milk chocolate mixture following same procedure as for white chocolate mixture.

6. Whip 1 cup of the cream in chilled, small mixer bowl until stiff peaks form. Remove white chocolate mixture from refrigerator. (As each of the three chocolate mixtures is removed from refrigerator, it should be thick, but still viscous - similar to the consistency of unbeaten egg whites. If too thick, set bowl over small amount of simmering water and stir only until of proper consistency.) Fold 1/2 of the beaten cream into white chocolate mixture; refrigerate remaining beaten cream.

7. Pour white chocolate mixture into reserved souffle dish; smooth top and tap dish lightly on counter to settle mixture to eliminate air bubbles. Cover dish with plastic wrap, and freeze until set, no longer than 10 to 15 minutes.

8. Fold remaining beaten cream into milk chocolate mixture; pour into souffle dish over set white chocolate layer. Smooth top with back of spoon and press gently to eliminate air bubbles. Cover with plastic wrap and freeze until milk chocolate mixture is set, no longer than 10 to 15 minutes.

9. Meanwhile, whip remaining 3/4 cup cream in chilled mixer bowl until stiff peaks form. Fold beaten cream into dark chocolate custard. Pour over milk chocolate layer and place pan in fridge. Chill silk for 4 hours.

Serve by inverting onto a large plate. Serve in wedges with chocolate sauce.