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Since the flavor of these layers depends entirely on the chocolate, please use the best brand you can afford- I like Callebaut, but you can also use Lindt, Tobler, Valrhona or Ghiardelli.
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Using a standard loaf pan, line it with plastic wrap so that the plastic extends beyond the sides of the pan by at least 3 inches on each side.
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For the dark chocolate layer: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
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Stir until smooth.
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Whisk in the yolk and mix well.
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Set aside.
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Whip the whites and cream of tartar until soft peaks form.
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Sprinkle in the sugar, beating on high until stiff, but not dry.
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Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
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Beat the cream until it holds it shape (not stiff) then scrape on top of the whites.
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Fold everything together gently until no streaks of white appear.
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Turn the mousse into your prepared mold, spreading until it is an even layer.
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Place in the freezer.
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Make the milk chocolate layer: melt the chocolate and coffee in the microwave on 30% (low) power for about 2 minutes.
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Stir until smooth and completely melted.
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(Milk chocolate burns very easily. Do not attempt to melt it at a higher temperature.) Set aside to cool slightly.
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Whip the cream until soft peaks form- not too stiff.
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Fold very carefully into the milk chocolate- it will seem very soft.
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Scrape on top of the dark chocolate layer, smoothing to an even layer.
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Put in the freezer.
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Make the white chocolate layer: place the chocolate and 2 tbl.
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water in a heatproof bowl.
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Microwave on low (30% power) for about 2 minutes.
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Stir until very smooth and completely melted.
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Let cool slightly.
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Whip the cream until soft peaks form- not too stiff.
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Fold very carefully into the chocolate- it, too, will seem very soft.
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Scrape on top of the milk chocolate layer, smoothing to an even layer.
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Now- gently, gently tap the pan a couple of times on the counter to allow all the layers to settle against one another.
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Carefully wrap the excess plastic up over the mousse.
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Put the entire thing in the freezer for at least 4 hours, preferably overnight.
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It also freezes well for a month prior to serving.
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To serve: Take the pan from the freezer, and set in a pan of hot water for 10 seconds.
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Carefully unwrap the plastic from the top, then unmold onto a cutting board, pulling on the plastic wrap to help release it.
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Peel the plastic from the mousse and discard.
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Slice the mousse into 8 slices (this is done more easily with a knife you run under hot water then wipe dry quickly and cut while the knife is still warm) and carefully arrange on individual plates.
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Serve immediately.
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Serving suggestions: raspberry sauce and a few berries and a sprig of mint, or be really decadent and serve it with a drizzle of hot fudge sauce and a sprig of mint or both.
