1. Prepare the Crust:

1. Melt the dark chocolate over a double boiler. In a bowl, whisk 2 egg yolks with 50g of sugar until pale. Gently fold in the melted dark chocolate. In a separate bowl, whisk 4 egg whites until stiff peaks form and fold into the chocolate mixture.
2. Melt the milk chocolate as before, whisk with 2 egg yolks and 50g sugar, then fold in beaten egg whites. Repeat with the white chocolate for the final layer.
3. In a springform pan, layer the dark chocolate mousse first, followed by the milk chocolate mousse, and finally the white chocolate mousse. Refrigerate for at least 4 hours before serving.