Triple Chocolate Mousse

I love making shot glass desserts! They are so much fun to make and to eat.  Small servings, perfect!  The idea for the recipe is from:here  (I completely altered the recipe to use my preferred chocolates.)
 
Triple Chocolate Mousse (makes approx. 24)

Ganache Layer (bottom of glass)
1/2 cup dark chocolate melting drops
1/2 cup heavy cream
   In a double boiler melt the dipping chocolate.  You can also microwave the drops in a glass bowl in the microwave, 1 minute at time, stirring in between, until melted.  Add the heavy cream and stir together.  Let sit for 5 minutes to cool slightly, then spoon 1 Tbsp. into the bottom of each shot glass. 

 Mousse (middle and top layer)
1/2 cup milk chocolate melting drops
1/2 cup white chocolate melting drops
3 eggs, separated
1 Tbsp. vanilla
1 cup plus 3 Tbsp. heavy whipping cream, divided and chilled
2 Tbsp. powdered sugar
1 Tbsp. sugar

Milk Chocolate Base (middle layer)
    In a double boiler melt the milk chocolate drops, stirring until smooth. When the chocolate is melted, remove from the heat and add 2 egg yolks, one at a time, to the melted milk chocolate drops and stir until combined.  Then add 1 Tbsp. of heavy cream and stir it in.  Next add the vanilla and stir.  Set aside.

White Chocolate Base (top layer)
    In double boiler melt the white chocolate drops, stirring until smooth.  Add 2 Tbsp. of heavy cream and stir.  Remove from heat and add the remaining egg yolk.  Stir well. Set aside.

Whipped Cream
    In a medium sized bowl whip the remaining 1 cup of heavy whipping cream until it reaches medium peaks.  Add the powdered sugar and continue to whip until it doubles in volume. Separate half into another bowl.

Egg Whites
    Whip the egg whites until they triple in volume, adding the 1 Tbsp, of sugar halfway. Continue whipping until triple volume.  Separate half of the whipped egg whites into another bowl.

Assembly of Mousses
     Fold half of the whipped cream into the milk chocolate base.  Then gently fold in half of the egg whites.  Pipe into the shot glasses on top of the ganache layer.
     Repeat for the white chocolate layer.
     Refrigerate for 6-8 hour before serving.