Let the first cup of cream get hot in the pan (and always stir it well!), But never let it boil! Crumble the bar of white chocolate and melt it in the cream. Let simmer for about 5 minutes, but do not boil and always stir well!
Pour into a container (preferably in a tall container in which the cream can then also be whipped). Let stand in the refrigerator overnight.
Do the same with the dark chocolate and milk chocolate.
The next day, whip the chocolate cream with the mixer (don`t worry, the whole thing will take a little longer because of the added chocolate!). When the mousse has the consistency of whipped cream, it`s done.
You can serve the mousse in separate bowls or pour it into a glass dish one after the other. Or shape cams with tablespoons and arrange them nicely on plates. There are no limits to your imagination!
This dessert goes super fast and is always a hit! And if there is anything left over, just put it in the fridge. Since it does not contain eggs, you can (or could) keep them.
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