Ingredients

• 2 cups cream (heavy) 
• 4 large egg yolks 
• 3 tablespoon sugar 
• 1 teaspoon vanilla extract 
• 70 grams Auro 32% White Chocolate coins chopped
• 70 grams Auro 42% Milk Chocolate coins chopped 
• 70 grams Auro 64% Dark Chocolate chopped 
• Garnish: Auro cacao nibs

Steps

1. In a medium pan set over low-medium heat, heat ¾ cup of heavy cream until it starts to steam. 
2. In a separate bowl, mix the egg yolks, sugar and vanilla until the mixture is smooth. 
3. In a slow steady stream, pour the hot cream into the egg mixture, whisking constantly to create a custard. 
4. Pour the custard mixture back into the pan and cook it over low-medium heat, constantly whisking for about 4 minutes, until a thermometer reads 80 to 85 degrees Celsius. 
5. Remove the pan from the heat, pour the custard through a fine-mesh sieve, and set it aside for a moment. 
6. In three separate metal bowls, one for each chocolate, melt the chocolates over a double boiler (bowl placed over a pot of simmering water). 
7. Whisk one third of the custard into each melted chocolate and allow the mixture to cool completely. 
8. Whisk the remaining chilled cream in a mixer on high speed or by hand until peaks form. 
9. Stir two tablespoons of the whipped cream into each chocolate custard, and then evenly divide the remaining whipped cream among the custards and very gently fold into a mousse. 
10. Layer the white chocolate mousse, milk chocolate mousse, and dark chocolate mousse into serving cups and chill them for a few hours before serving. 
11. Sprinkle cacao nibs on top before serving for an added healthy crunch.