Tricolor Chocolate Mousse

For a cake pan (quiche mold) of 24 cm in length.

Chop the different chocolates separately.

For the dark mousse, place the dark chocolate in a small pan on the kitchen stove and let it melt over minimal heat. Cool, but do not allow to set yet.

Place the egg yolks in a large enough bowl and place in a hot water bath – it should not boil down. Stir to form a firm cream. Place in a cold water bath, stir until the cream has cooled.

Whip the cream with the vanilla sugar until stiff, add the egg yolks, then the chocolate and mix thoroughly.

Immediately fill into a cake mold (quiche mold) lined with plastic wrap and put in the refrigerator.

Make the milk chocolate mousse in the same way. Now boil the Grand Marnier, remove the pan from the heat and add the squeezed gelatine leaf. Immediately stir into the chocolate cream.

Spread on the dark mousse.

Melt the white chocolate with the water at low temperature and cool.

Whip the cream until stiff and stir in.

Melt the gelatine leaves in the vodka as described above and mix well with the cream. Beat egg whites until stiff, fold into cream.

Spread on the milk chocolate mousse, meanwhile set in the refrigerator for a few hours.

Serving: For the decoration, cook the chocolate glaze as directed. Fill into a small plastic bag, cut away 1 mm tip. Cut the mousse into tranches and arrange on plates. The

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