Dark chocolate, milk chocolate, white chocolate… Each layer has different taste and texture. You can use any size glasses you desire. And of course, as always, I choose mini portions. Ideal for a
Three layer chocolate mousse
Dark chocolate ganache
In a small pan, boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute and mix it until the mixture is smooth.
Divide dark chocolate ganache among six glasses. Refrigerate for one hour.
Milk chocolate mousse
Separate egg yolks from the egg whites.
Melt milk chocolate in microwave until the chocolate is completely melted. Add egg yolks in melted chocolate and mix well.
Whisk egg whites with salt until stiff.
Carefully fold in the egg whites into chocolate.
Remove glasses from the fridge, spoon the mousse over the chocolate gonache and chill for another hour.
White chocolate mousse
Bring the heavy whipping cream to a boil. Pour the hot cream over the white chocolate. Wait 1-2 minutes until white chocolate melts.
Whisk until smooth. Place white chocolate in the fridge for about 45 minutes. Chocolate should chill completely but at the same time still liquid.
Beat the chilled chocolate until soft foam.
Using piping bag or small spoon, spread the mousse into the glasses.
Refrigerate your dessert for 4-6 hours.
Before serving, garnish each glass with fresh berries. If the portion is mini, you can cut raspberries into 2 pieces.