1) Chocolate Dacquoise

• Preheat the oven to 170°C (340°F), fan setting.

• Sift together 100 g powdered sugar (or fine granulated sugar), 150 g almond meal, and 10 g unsweetened cocoa powder.

• Whip 3 egg whites with a pinch of salt. Gradually add 100 g sugar in three stages until you get stiff, glossy meringue.

• Gently fold the sifted dry ingredients into the meringue, lifting from the bottom upwards to keep the mixture airy.

• Spread the batter into a 23 cm (9-inch) ring (or onto a tray, then cut to size), and smooth the top.

• Bake for 14-16 minutes (the edges should be dry but the center still soft). Cool on a wire rack.

• Line a 22 cm (8.5-inch) ring with acetate (Rhodoïd) and place the dacquoise at the bottom.

2) Dark Chocolate Mousse

• Soak 2 sheets of gelatin in cold water for 5-10 minutes.

• Heat 100 ml milk to a boil, pour over 200 g chopped dark chocolate, and mix until smooth.

• Add the squeezed gelatin, stir well, and let cool to about 35°C (95°F).

• Whip 240 ml heavy cream to soft peaks.

• Lighten the ganache with 1/3 of the whipped cream, then gently fold in the remaining cream with a spatula (folding from bottom to top).

• Pour the mousse over the dacquoise, smooth the top, and freeze for at least 30 minutes.

3) Milk Chocolate Mousse

• Repeat the same method using 220 g milk chocolate.

• Pour the milk chocolate mousse over the set dark chocolate layer, and freeze again for at least 30 minutes.

4) White Chocolate Mousse

• Repeat the method using 260 g white chocolate.

• Pour the white chocolate mousse over the set milk chocolate layer, and freeze for at least 2 hours (ideally overnight).

5) Unmolding & Finishing

• Remove the entremets from the freezer, then carefully take off the ring and acetate.

• Keep under a dome in the refrigerator until ready to serve. Decorate as you wish