Creating this dessert is a labor of love, an experience that will leave you with a sense of accomplishment and a dessert worthy of admiration. Here’s how to do it:

1. Begin by melting each type of chocolate separately. Place the dark chocolate and 2 tablespoons of butter in a heatproof bowl over a pot of simmering water. Stir until smooth. Repeat with the milk and white chocolates.
2. In three separate bowls, beat the egg yolks with 2 tablespoons of sugar until pale and thick. Fold each melted chocolate into a bowl of yolks.
3. In a clean bowl, whip the egg whites with a pinch of salt until soft peaks form. Gently fold a third of the whites into each chocolate mixture.
4. In another bowl, whip the heavy cream with vanilla extract until medium peaks form. Divide the cream into three portions and fold into each chocolate mixture, creating a light, airy mousse.
5. Layer the dark chocolate mousse at the bottom of serving glasses, followed by the milk chocolate mousse, and finish with the white chocolate mousse on top. Refrigerate for at least 2 hours to set.

As you layer each mousse, remember how Ouma and I would giggle over our chocolate-covered fingers, a reminder that cooking is as much about the fun as it is about the food.