Eric Lanlard’s triple chocolate verrines

Method

1. For the dark chocolate layer, melt the chocolate and sugar in a heatproof bowl set over a pan of barely simmering water, making sure the water doesn’t touch the bowl. Take off the heat, then stir in the egg yolks. In a clean, dry bowl, whisk the egg whites to firm peaks, then fold into the chocolate mixture. Divide among 20 shot glasses, then leave to set in the fridge.
2. Make the milk chocolate layer as above. Pour it over the set dark chocolate layer, then return to the fridge to set.
3. For the white chocolate layer, put the egg yolks, sugar and 1 tsp water in a heatproof bowl and mix. Set the bowl over a pan of simmering water and whisk for 10 minutes. Remove from the heat and continue to whisk until thick and creamy.
4. Melt the white chocolate in a separate heatproof bowl set over the simmering water, then cool for a few minutes. Meanwhile, lightly whip the cream in another bowl to soft peaks. Stir the melted white chocolate into the egg mix, then fold in the whipped cream. Carefully pour the mixture over the set milk chocolate layer, then chill for at least 6 hours to set. Serve sprinkled with grated chocolate.