Tricolor Chocolate Mousse with Whipped Cream

Grease a 20 cm diameter ring mold with oil

Reserve the chocolates in separate bowls

In a small bowl, sprinkle the gelatin over the water and let it hydrate for 10 minutes

Heat to dissolve in a hot bath, stirring constantly

While that's happening, beat the egg yolks with coconut until you get a clear and thick mixture (about 5 minutes)

Heat the heavy cream in a medium saucepan over low heat

Gradually pour it into the egg yolk mixture and mix well

Return the mixture to the saucepan and heat over medium, stirring constantly until it thickens and covers the back of a spoon (about 3 minutes)

Add the gelatin and mix until dissolved

Next, place one-third of the whipped cream, still warm, over each bowl with the chocolates

Mix each one separately with separate spoons until smooth

If the mixture cools before that, heat it in a hot bath and stir until melted

Let the chocolates cool, stirring occasionally

In a stand mixer, beat the heavy whipping cream until stiff peaks form and divide it into equal portions over each type of chocolate

Mix each one separately again

Prepare the ring mold by greasing it with oil

Pour in the dark chocolate mixture and smooth the surface with a spatula

Place in the freezer to start firming up (about 15 minutes)

Proceed in the same way with the milk chocolate and finish with the white chocolate

Place in the refrigerator covered with plastic wrap until very firm (at least 10 hours)

A little before serving, remove the plastic wrap, run a knife around the ring mold, remove the ring, and unmold over a decorative plate

319 calories per portion