3-Layered Egg-Free Chocolate Mousse

Melt dark chocolate in a glass bowl over a pot of gently boiling water. Add ⅓ of total butter, a pinch of salt, and ⅓ cup of heavy cream. Mix together, stirring slowly until the chocolate melts. Remove from heat and set aside to cool. In separate glass bowls, follow the same procedure for the milk chocolate and the white chocolate.

Pour the remainder of the heavy cream into a bowl. Using a mixer, begin mixing the cream on low, gradually adding a little sugar while continuing to whip slowly. Increase the mixer speed, then add the remainder of the sugar. Whip until the cream thickens just enough to form soft peaks.

Add a spoonful of whipped cream to the bowl of cooled dark chocolate, and gently fold the ingredients together. Add more whipped cream, for a total of 1 cup, and continue folding cream and chocolate together until completely mixed. Do the same for the bowls of white chocolate and milk chocolate. Pour each bowl of chocolate into its own piping bag, then place the piping bags in the refrigerator for about 10 minutes, until the mousse is somewhat firm.

To layer, first squeeze dark chocolate mousse into the bottom of a small dessert cup, tapping the side of the cup gently to spread the layer evenly. Repeat with a layer of milk chocolate, followed by a layer of white chocolate. Garnish with strawberries, raspberries, and grated chocolate, or a dollop of whipped cream as desired. Serve.