Ingredients
- 750 g whole milk
- 1,5 lt heavy cream 36% fat
- 350 g white chocolate
- 350 g milk chocolate3
- 300 g 55-57% bitter chocolate
- 12 g gelatin sheets
Method
In 3 bowls filled with cold water, divide the gelatins by 4 g to soak. Chop each chocolate finely and place in 3 larger separate bowls.
Then, pour the milk into a saucepan and heat, until it comes to a boil. Right after, pour 250 ml of milk in each bowl with chocolate. Add 4 soaked gelatins in each bowl and stir each one with a mariz separately, until it becomes a ganache.
In a mixer’s bowl, using the whisk attachment, beat the heavy cream on medium speed, until it reaches the consistency of a light and fluffy whipped cream, like yogurt. Afterward, divide the whipped cream into the bowls with the ganache equally. Stir again with a mariz, until a smooth ganache is formed.
Serve into bowls or glasses of your preference. First, divide in each bowl the bitter chocolate mousse, then add the milk chocolate mousse and right after the white chocolate mousse. Finally, refrigerate for at least 2 hours, until cool.
