Trio of chocolate mousse

Prepare the white chocolate mousse: bring the cream to a boil. Remove the pan from the heat, and add the white chocolate in pieces. Let it rest for 2 minutes, and mix with a whisk until you get a smooth mixture. Let it cool, and let it set for 6 hours in the refrigerator. Take the set white chocolate mixture out of the refrigerator 30 minutes before you whip it. Let it come to room temperature again. Whip the white chocolate ganache for at least 5 minutes until it is airy. Spread a layer over the glasses and place in the refrigerator to set. Then make the milk chocolate mousse.

Melt the milk chocolate in a bain-marie. Remove the pan from the heat, add the butter in chunks. Mix until it has melted, and pour into a small mixing bowl. Add the sour cream and the lightly whipped egg yolks, and mix. Gently fold in the beaten egg whites with salt in 2 additions, until you have a homogeneous mousse. Spread this over the first layer of white chocolate mousse, and place in the refrigerator to set. Now make the dark chocolate mousse.

Prepare the dark chocolate mousse in the same way as the milk chocolate mousse, but first whip the yolks frothy with the sugar. Spread the dark mousse again over the glasses, on top of the set layers of white and milk chocolate mousse. This way you get three layers of chocolate mousse, from light to dark.

Let them set a little longer in the refrigerator.