• First, place each chocolate into separate bowls.
• Second, place 1 1/2 cups of unsweetened coconut milk in an ISI Whipper.
• Next, place 2 cartridges into the whipper.
• Finally, place the ISI whipper into the dispenser.
• Wisk together the egg yolks, maple sugar, and set aside.
• In a saucepan bring coconut milk to a simmer. 
• Sprinkle the gelatin into the simmering milk.
• Bring the gelatin mixture to a boil approximately 90 *.
• Finally, ladle 1/3 of the coconut milk into the egg mixture while whisking.
• Finally, add in the remaining coconut milk. Pour about 1/3 of the egg mixture into each chocolate and stir until melted. 
• Pour about 1/3 of the egg mixture into each chocolate and stir until melted. 
• Begin with the dark chocolate.
• Move on to the Milk Chocolate and stir until melted.
• Finally, finish with the white chocolate.
• Add approximately 1/2 cup of coconut whipped cream from the Whipped Cream dispenser to each chocolate.
• Fold in the coconut whipped cream until fully incorporated.
• Lastly, whip the egg whites until soft peaks.
• Finally, fold in a 1/3 of egg whites into each chocolate.

Assemble the Cake

• First, prep your cake by place a cardboard cake round.
• Second, place make the flourless chocolate cake.
• If a newbie at making cakes I highly suggest adding a metal cake collar as well.
• Thirdly, add a plastic cake collar around your cake.   
• This can be made a day in advance.
• Top the flourless chocolate cake with the dark chocolate mousse.
• Spread the chocolate evenly over the cake.
• Next place the cake into the freezer for 20 minutes.
• After 20 minutes remove the cake and add the milk chocolate mousse to the top of the dark chocolate.
• Finally, spread it evenly over the cake and place it back into the freezer for 20 minutes.
• Next, remove the cake from the freezer and add the remaining white chocolate layer to the top of the milk chocolate.
• Make sure to evenly spread it over the cake.
• Lastly, place the cake into the refrigerator for 3 hours.
• This cake can sit in the fridge for up to one day before serving or freeze for a special occasion.
• If freezing the cake remove from the freezer.
• Place the cake into the fridge for a minimum of 12 hours before eating.
• Or cut up slices and individually wrap with plastic cake collars and freeze that way.
• Then you can just remove a piece at a time.