Chocolate Mousse

Grease a 20cm diameter opening mold well with oil

Set aside

Place each chocolate in separate medium-sized bowls and reserve

In another small bowl, mix the gelatin with water and let it hydrate for 10 minutes

While that's happening, beat the egg yolks with sugar for 5 minutes until a clear and thick mixture forms

Heat milk in a saucepan over low heat until warm

Gradually add the egg yolk mixture to the milk, stirring constantly

Return the mixture to the saucepan and cook over moderate heat, stirring continuously, for 3 minutes or until it thickens and covers the spoon but does not boil

Add the gelatin mixture and stir until dissolved

Next, place 1/3 of the whipped cream, still warm, over each of the chocolates

Mix each one separately with a separate spoon until smooth

If the mixture cools before the chocolate melts, return it to low heat in a water bath and stir until melted

Let the chocolates cool, stirring occasionally

Beat the heavy cream until stiff peaks form and divide it into equal portions over each chocolate

Mix each one separately again

To assemble: Pour the chocolate mousse mixture into the prepared mold, smooth the surface with a spatula

Place in the freezer for 15 minutes or until firm

Repeat the process with the milk chocolate and white chocolate mixtures

Cover with plastic wrap and refrigerate

About 10-15 minutes before serving, run a knife around the mold to loosen the mousse and remove the mold

Serve chilled

Each portion contains approximately 213 calories.