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Melt the dark chocolate and butter together in a double boiler, stirring until smooth and glossy. Remove from heat and let cool slightly.
Whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
In a separate bowl, beat the egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks develop.
Gently fold the egg whites into the chocolate mixture, preserving as much airiness as possible.
Whip the heavy cream until soft peaks form, then fold it gently into the chocolate mixture.
Divide the mixture into three equal parts. Melt the milk chocolate and mix it into the second portion, melt the white chocolate and add it to the third portion, leaving the first portion as dark chocolate mousse.
In a springform pan, layer the mousses: start with dark chocolate at the bottom, then milk chocolate, and finally the white chocolate mousse on top.
Cover and refrigerate for at least 4 hours or overnight to set and develop flavors fully.
Serving and storage tips:
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