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Chop each chocolate into small pieces and place in separate bowls. To each bowl add ¼ cup (60ml) heavy cream.
Melt each chocolate (one at the time) over a double boiler. Then set aside and let cool to room temperature.
When all melted chocolate has chilled, start whipping the cream, whip to whip to soft-medium peaks.
Fold ⅓ of the whipped cream into each chocolate mixture. Whip until combined and no streaks remain.
Transfer each mousse to a piping bag.
Pipe first mousse into your serving dish, refrigerate for 10-15 minutes. Then pipe the second mousse, refrigerate for 10-15 minutes. Then pipe the third mousse and refrigerate for at least 3 hours.