Chocolate Bomb Pudding

Love chocolate mousse but can't decide whether to go with white, milk or dark chocolate? Now you can have all three with this delicious layered chocolate mousse dessert.  Don't bother melting chocolate over a pan of simmering water. Just break it up and put it in the microwave on a low or defrost setting for a few minutes, stirring halfway through.

For the dark chocolate mousse:
double cream (125 g)
70% dark chocolate (45 g)
1 leaf gelatine

For the milk chocolate mousse:
double cream (125 g)
milk chocolate (45 g)
1 leaf gelatine

For the white chocolate mousse:
double cream (165 g)
white chocolate (165 g)
1 leaf gelatine

Make each chocolate mousse layer individually, using the following method:

Put the gelatine in cold water until soft.

Meanwhile melt the chocolate (the dark and white chocolate can be melted in a microwave but, the milk chocolate should be melted in a bowl over boiling water).

Heat a little of the cream and add the softened gelatine. Stir until all the gelatine has melted.

Whip the remaining cream and gently fold in the melted chocolate.

Add the gelatine mixture.

Grease a pudding basin and coat the sides with a fine layer of caster sugar.

Layer the different mousses into the basin allowing each layer to set before adding the next.

Place in the fridge to set and turn out before serving.

Makes 1.