Trio of Chocomousse

Prepare the mousse of white chocolate: bring the cream to the boil. Remove the pan from the heat and add the white chocolate in pieces. Let it rest for 2 minutes, and mix with a beater until you get a smooth mass. Let it cool down, and let it set in the fridge for 6 hours. Remove the set up white chocolate mass 30 minutes before you beat them out of the fridge. Let it get back to temperature. Beat the ganache of white chocolate for at least 5 minutes until it is light. Divide a layer over the glasses and put in the fridge to stiffen. Then make the mousse of milk chocolate.

Melt the milk chocolate au bain-marie. Remove the pan from the heat, add the butter in lumps. Mix until it has melted in it, and pour into a small slag bowl. Add the sour cream and the slightly whipped egg yolks, and mix. Carefully add the salt -whistled egg whites in 2 times, until you have a homogeneous mousse. Divide this on the first layer of white chocolate mousse, and put in the fridge to stiffen. Now make the dark chocolate mousse.

Prepare the dark chocolate mousse in the same way as the milk chocolate mousse, but first beat the yolks with the sugar. Divide the dark mousse again over the glasses, white and milk chocolate mousse on the layers. This way you get three layers of chocolate mousse, from light to dark.

Let them set in the fridge.