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1
Combine white chocolate, 2 tablespoons of brandy or cognac, and 2 tablespoons of water in a medium mixing bowl.
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2
Place bowl over pan of simmering water and heat.
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3
Stir mixture until smooth, then remove from pan.
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4
Stir in 2 tablespoons of butter until it is blended; allow mixture to cool.
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5
In a small metal bowl, whisk 2 egg yolks into 2 tablespoons of sugar.
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6
Set bowl over a pan of simmering water.
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7
Heat, whisking constantly, until mixture reaches 160F on instant-read or candy thermometer.
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8
Immediately remove from heat and whisk for five minutes.
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9
Then slowly pour the egg mixture into the chocolate mixture, stirring constantly until well blended.
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10
Cover and reserve at room temperature for later layering.
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11
Repeat using bittersweet and milk chocolates.
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12
Pour cream into a large chilled bowl and beat until stiff.
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13
Gently fold Tabasco sauce into the whipped cream until it is evenly blended.
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14
Set aside a small amount of the whipped cream for garnish.
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15
Then divide the remaining cream into thirds.
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16
Fold one third into each of the three chocolate mixtures.
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17
Chill 12 (8 oz.)
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18
glasses.
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19
Fill each glass one-third deep with the dark chocolate mixture.
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20
Top that with layers of the white chocolate and milk chocolates mixures.
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21
Allow the filled cups to chill for at least two hours.
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22
To serve, top glasses with 1 to 2 ounces of chocolate liqueur, a dollop of fresh whipped cream, and a dusting of cocoa powder.
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23
ENJOY - what's not to love?
