Three Layer Chocolate Mousse
For the first layer:
8oz unsweetened dark chocolate 225g
1 1/2cups heavy whipping cream 3/4pt/420ml
2tbsp Irish Whiskey

For the second layer:

8oz white chocolate 225g
1 1/2cups heavy whipping cream 3/4pt/420ml
2tbsp Baileys Irish Cream

For the third layer:

8oz milk chocolate 225g
1 1/2cups heavy whipping cream 3/4pt/420ml
1 egg yolk
1cup custard sauce 1/2pt/280ml
fresh strawberries, to garnish

For the Custard Sauce:

3 eggs or 6 yolks
1/4cup white or brown sugar 2oz/50g
1/8tsp salt
2cups scalded milk1pt/560ml
Irish Whiskey, to tasteFor the first layer, grate the dark chocolate into a small bowl. Heat half of the cream and pour it over the chocolate, stirring until itŐs completely melted. Add the whiskey. Whip remaining cream and fold into chocolate mix. Pour into base of a 2lb/900g loaf tin and allow to set.

For the second layer, grate the white chocolate. Heat half of the cream and pour it over the chocolate, stirring until itŐs completely melted. Add the Baileys. Whip the remaining cream and fold into the chocolate mix. Pour this over the dark chocolate layer and allow to set.

For the third layer, grate the milk chocolate. Heat 1/2cup/1/4pt/140ml of the cream and pour it over the chocolate, stirring until it is completely melted. Add egg yolk and stir thoroughly. Whip remaining cream and fold in. Pour over the other chocolate layers, cover with plastic wrap and allow to set for one hour.

To make the Custard Sauce beat the eggs or yolks together to blend evenly. Add the remaining ingredients and cook over very low heat or in a double boiler over hot, but not boiling, water until the custard coats a spoon. This will take about 6-8 minutes. Flavour with Irish whiskey to taste . Chill.

To serve, cut mousse into 1cm/ 1/2in slices and serve on a bed of Custard Sauce. Garnish with fresh strawberries.