In a bowl combine gelatin with 1/2 oz of milk. Whisk so there are no lumps.
In a saucepan combine the remaining milk, cream, sugar and salt. Warm up and whisk so the sugar gets dissolved. Let it simmer, but do not let it boil.
Place 3 chocolates into separate bowls and melt over a double boiler or for a few minutes in the microwave.
Once the cream/milk mixture begins to simmer, whisk in gelatin. Make sure there are no lumps, you can always strain the mixture.
Pour 1 oz of mixture over the dark chocolate . Whisk to combine and pour 4 more ounces of the mixture (total 5 oz).
Pour the dark chocolate mixture, dividing between 3 glasses. Refrigerate for 45 minutes.
Once the dark chocolate layer is set prepare the milk chocolate one. Whisk 1 oz of the milk/cream into melted milk chocolate and whisk to combine. Add 4 more oz of the milk/cream mixture.
Divide between 3 glasses, pouring over the dark chocolate layer.
Refrigerate for 30 minutes.
Once the second layer is set, prepare the white chocolate layer. Add 1 oz of milk/cream to the melted white chocolate. Whisk to combine. Add the remaining milk/cream. Divide mixture between 3 glasses, pouring over the milk chocolate layer.
Refrigerate for 30 more minutes.
Keep refrigerated for up to 5 days. Serve chilled.
I used Lindt chocolate - dark, milk and white. When working on the layers, make sure you whisk the milk/cream mixture between you add it to the chocolate. If you are suspecting any lumps, you can strain it.