• 2 tablespoons unflavored gelatin
• 10 large egg yolks
• 1/2 cup sugar
• 2 cups half and half
• 3 and 1/2 cups chilled whipping cream
• 1 piping bag
• 8 ounces bittersweet or semisweet chocolate, chopped finely
• 8 ounces milk chocolate, chopped finely
• 8 ounces white chocolate chopped finely
• 3 tablespoons Grand Marnier (optional)
• 1/2 cup cold water

Combine 1/2 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes.

Place each chocolate in 3 separate medium bowls along with a separate spatula for each bowl.

Beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. 

Bring half and half just to a simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup. Immediately pour 1/3 of hot custard over each. Stir each chocolate with separate spoon until melted and smooth. Add Grand Marnier to white chocolate mixture.   

If mixture cools before chocolate is completely melted, set bowl over saucepan of simmering water and stir just until chocolate melts. Cool chocolate mixtures to room temperature, stirring occasionally.

Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among 3 bowls of chocolate.Gently fold whipped cream into chocolate in each bowl.Pipe bittersweet chocolate mixture into clear long stemmed glass (like a champagne glass). Freeze until firm, about 12-15 minutes. Pipe milk chocolate mixture over bittersweet chocolate layer. Freeze until firm, about 12-15 minutes. Pipe white chocolate mixture over milk chocolate mixture. Freeze until firm, about 12-15 minutes. Cover with plastic and store in refrigerator until ready to serve. 

When ready to serve, top each glass with Caramel Whipped Cream:  1.5 cups heavy whipping cream, 1/4 cup powdered sugar and 4 tbsp Godiva caramel liquor (optional).  Combine all in a medium bowl and mix until stiff peaks are formed.