1 Based marquise
900 ml whipping cream
200 g white chocolate into small pieces or tablets
200 g milk chocolate pieces or tablets
200 g dark chocolate into small pieces or tablets
6 eggs
6 egg yolks
80 g caster sugar
gianduja chocolate curls to decorate
Put the basis of marquise with the rim of a mold for mousse diameter of about 22 cm, obtaining a disc. Place the mold on a plate lined with parchment paper and cover the bottom with the disk marquise.
Separately, in a large bowl, whip the cream with a whisk. Melt separately the white chocolate in a double boiler, milk chocolate and dark chocolate.
Prepare the mousse and dark chocolate in a bowl mounted to erase with a whip, 1 egg, 1 egg and 40 grams of sugar, then add all the chocolate. Add 150 g of whipped cream and mix well with a whisk. Put on the bottom of marquise a layer of the compound to the dark chocolate and level the surface, with the help of a spoon. Then store the cake in the freezer.
Meanwhile, prepare the chocolate mousse with milk: mount still 1 egg and 1 egg yolk, add the whole milk chocolate and then add another 150 g of whipped cream. Mix well using a whisk. Remove the mold from the freezer, pour the mixture over the dark chocolate mousse and smooth this second layer with the help of a spoon. Put back in the freezer.
Combine the melted white chocolate and the last beaten egg with the yolk. Add the remaining whipped cream and mix well with a whisk. Remove the mold from the freezer, spread the chocolate mixture over the layer of white chocolate mousse with milk and good leveling. Put the mold in the freezer for 3-4 hours.
Finally, remove the three chocolate mousse from the mold and decorate it, to taste, with curls of chocolate gianduja.