Mix the gelatin with water and let it sit for 10 minutes to swell.
Mix the sugar with the egg yolks, pour in the hot cream with 10% fat, mix with a whisk, and return the pot to the stove.
Stir constantly until it reaches a temperature of 84 °C, (the cream will become thicker).
Take the cream off the stove and combine it with the bloomed gelatin.
Divide the mixture into 3 equal parts.
Add the white chocolate to the first bowl, the milk chocolate to the second bowl, and the dark chocolate to the third bowl, stirring until smooth and well blended.
When the chocolate base has cooled, we add whipped 33% cream, 100 grams in each bowl, and mix.
Divide the dark chocolate cream into 4-5 glasses and refrigerate for 15 minutes to set.
Pour the milk chocolate mixture for the first layer and return it back to the refrigerator.
In the end, add the white chocolate mixture, then refrigerate for 5-6 hours.
The dessert "Three chocolates" is ready!
Decorate as desired and serve cold.
