Mix all ingredients together for 1 minute on low and 5 minutes on medium speed. Spread 1750gr out on a full size baking tray and bake. When its cold cut circles out 14cmØ and keep aside.
White Chocolate Mousse
Boil the first heavy cream and pour it over the chocolate and cocoa butter. Mix until it is smooth and homogeneous. Whip the second heavy cream until you obtain an airy texture. When the temperature of the chocolate mixture reaches 89°F, add the whipped cream. Pour 150gr in an inox ring of 16cmØ covered with plastic wrap and freeze.
Milk Chocolate Mousse
Boil the first heavy cream and pour it over the chocolate. Mix until it is smooth and homogeneous. Whip the second heavy cream until you obtain an airy texture. When the temperature of the chocolate mixture reaches 89°F, add the whipped cream. Pour 150gr on top of the white chocolate mousse and freeze.
Dark Chocolate Mousse
Boil the first heavy cream and pour it over the chocolate. Mix until it is smooth and homogeneous. Whip the second heavy cream until you obtain an airy texture. When the temperature of the chocolate mixture reaches 89°F, add the whipped cream. Pour 150gr on top of the milk chocolate mousse and place a frozen chocolate cake on top. Freeze.
Decoration
Heat the Ganache till 96°F and spread a thin layer on top of the mousse. To give a feeling of End Of Year decorate with a chocolate reindeer.
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