Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients.

Whisk yolks with a fork

Place each type of chocolate in a separate bowl with a teaspoon of butter in each. Melt in the microwave in 30 second bursts, stirring in between, until smooth. Set aside to cool but not harden

Beat cream with electric whisk until stiff peaks form

Add sugar to egg whites and beat them with an electric whisk till hard peaks form

Fold egg yolks into cream using a rubber spatula but ensure you maintain airiness in the cream so do not over mix. Split this mix evenly into 3 bowls (1 per type of chocolate)

Check the chocolate to see if it is still runny it should be lukewarm but still runny

Pour each chocolate type into its respective cream yolk mixture. Fold through while maintaining as much air in the mixture as possible

Split the beaten egg white mixture into 3 potions and gradually fold the mixtures in each respective cream mixture until well incorporated whilst maintaining airiness. Figure 8 motions work best

Once each type of chocolate mixture is ready, get 4-6 clean ramekins and layer one third of each mixture of mouse into each container. I usually like to do dark chocolate at the bottom then milk then white

Place in the fridge for 5-6 hours and it is ready!