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3 chocolate mousse, this cake is like a cloud in the mouth, of an extraordinary lightness and an incomparable beauty. This dessert is easy to make just follow the steps !

I use halal bovine gelatin sheets 1 sheet weighs 3g 150 bloom.
Bloom is an indication that informs about the gelling power of gelatin. The higher the bloom, the stronger the gelatin will be.

Gelatin calculation if your bloom is different: if you have 200 bloom gelatin while in the recipe it is 3 g of 150 bloom gelatin then:
we divide 200/150 bloom = 1.33 then we divide 3g /1.33 = 2.2 g we will therefore have to use 2.2 g of 200 bloom gelatin.

In general, it is fish or pork gelatin that contains 200 bloom and halal gelatin 150 bloom

INGREDIENTS For a 20 cm mold:

Dark Chocolate Mousse:
140 g of dark chocolate
180 ml whipping cream
80 ml of milk
1 sheet of gelatin

Milk Chocolate Mousse:
140 g of milk chocolate
180 ml whipping cream
80 ml of milk
1 sheet of gelatin

White Chocolate Mousse:
180 g of white chocolate
180 ml whipping cream
100 ml of milk
1 and a half sheets of gelatin

for the optional Eco (you can just sprinkle with icing sugar)
120 g cream + 80 g dark chocolate + 1/2 gelatin

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