Chocolate trio mousse

Overview

I have made a chocolate trio before, and this time I used Valrhona and it really tasted rich!

Put 40 grams of granulated sugar and egg yolks into a basin
Use a whisk to beat evenly until thick and the color becomes lighter and set aside
Put milk and 40 grams of sugar into a pot and boil
Slowly pour the egg yolk mixture into a thin stream, stirring with a whisk while pouring
Then heat the mixed milk and egg yolk paste to about 82 degrees, turn off the heat, and continue stirring for a while
Soak the gelatine slices in cold water in advance, add them to the milk and egg yolk paste, stir until melted, then sift the liquid and cool
After whipping the light cream in advance until it has a texture, add it to the sifted milk and egg yolk paste and mix evenly into a cream paste. Divide it into 3 equal parts
After the dark chocolate is melted in hot water, add it to one of the cream pastes and stir evenly
Pour the dark chocolate buttercream into a container and refrigerate until solidified
After the milk chocolate is melted in hot water, add it to the other cream paste and stir evenly
Pour the milk chocolate cream paste onto the solidified dark chocolate mousse and refrigerate until solidified
After melting the white chocolate in hot water, add it to the third portion of cream paste and stir evenly
Pour the white chocolate cream paste onto the solidified milk chocolate mousse and refrigerate until solidified
You can sprinkle cocoa powder before serving