Dark chocolate mousse: 250 g of dark chocolate – 50 g of egg yolk – 250 g of semi-whipped cream – 2 g of gelatin sheets
Milk chocolate mousse: 250 g of milk chocolate – 50 g of egg yolk – 250 g of semi-whipped cream – 3 g of gelatin in sheets
White chocolate mousse: 250 g of white chocolate – 50 g of yolk – 250 g of semi-whipped cream – 4 g of gelatin in sheets

1) Dissolve the three chocolates in water bath. Add the yolks and jumbled up, gently.

2) Take the gelatine sheets previously soaked in cold water and dissolve with a spoonful of cream.

3) Then very carefully add it to compounds.

4) Finally, mix the semi-whipped cream until a mousse is obtained; place each of the compounds in three different sac a poche and then fill the container you want; pour and let cool a mixture paid one at a time until all three overlap.