Triple Chocolate Mousse

Melt chocolate; cool.

Cut 10 3-in. squares of foil; trace a 2-in. circle on each square and lay foil on a baking sheet.

Spread melted chocolate over each traced circle; set individual dessert rings on top. Chill to harden chocolate.

Prepare Chocolate Marquise and spoon into rings, filling almost halfway. Chill 1 hr.

Prepare Gianduja Mousse and spoon over Chocolate Marquise, leaving space on top.

Prepare White Chocolate Mousse and spoon onto Gian-duja Mousse; level off. Chill at least 1 hr., or until mousse sets.

Unmold mousses; top with caramelized hazelnuts.

Melt chocolate and butter; remove from heat.

In a stainless-steel bowl, whisk eggs and sugar. Whisk in water. Set bowl over barely simmering water and whisk constantly until mixture reaches 160ºF. Remove bowl from heat; beat at high speed 3-4 min., or until soft peaks form.

In three batches, fold egg mixture into melted chocolate.

Melt chocolate with water. Remove from heat and set aside.

Whip cream until fluffy, but not stiff. Gently fold into chocolate until incorporated.

Melt chocolate, liqueur, and orange zest; cool.

Whip cream until fluffy, but not stiff. Gently fold into chocolate until incorporated.