Triple chocolate mousse

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If one mousse is good, three layers are even better. Dark, milk and white chocolate each bring their own character, so every spoonful tastes rich, creamy and slightly different.

Serves: 6 people

Preparation time: 255 min

Ingredients

• Dark chocolate – 120 g
• Milk chocolate – 120 g
• White chocolate – 120 g
• Double cream – 450 ml
• Egg whites – 3
• Caster sugar – 45 g
• Gelatin sheets – 2
• Milk – 3 tbsp
• Vanilla extract – 1 tsp

Method

1. Soak the gelatin in cold water. Melt the dark, milk and white chocolate separately and keep them lukewarm.
2. Whip the cream to soft peaks and keep it cold. Beat the egg whites with the sugar to a glossy, medium-stiff meringue.
3. Warm the milk and dissolve the squeezed gelatin in it. Divide this mixture evenly over the three bowls of melted chocolate and stir smooth.
4. Fold one third of the whipped cream and one third of the meringue into the dark chocolate. Spoon into glasses and chill for 20 minutes.
5. Repeat with the milk chocolate mixture and chill again so the middle layer firms up slightly.
6. Finish with the white chocolate layer and smooth the tops.
7. Chill the mousse for at least 4 hours so the layers set cleanly.
8. Serve straight from the fridge. A few chocolate curls on top make it look extra special.