For the milk chocolate ganache:
Bring the milk and cream to a boil.
Pour the boiling mixture over the broken milk chocolate and mix well to smooth the ganache.
Fill the verrines to a quarter of their volume and refrigerate.

For the white chocolate mousse:
Soak the gelatin in cold water for 10 minutes.
Bring 1/2 cup (125ml) of cream to a boil.
Add the gelatin, which has been melted for 20 seconds in the microwave, and mix well.
Pour the cream over the broken white chocolate.
Mix well, then let cool to room temperature.

Beat the remaining cream with an electric mixer to obtain a firm whipped cream, then gently fold it into the white chocolate cream.
Generously fill the verrines with chocolate puffed rice, then top with white chocolate mousse.
Return the verrines to the refrigerator.

For the dark chocolate mousse:
Heat the milk in a medium saucepan.
Whisk the eggs with the sugar in a bowl, then pour in the boiling milk.
Mix well and return to low heat, cooking until the cream coats the spoon (this is a custard, the mixture should not boil).
Pour the custard over the broken dark chocolate and mix well.
Let cool to room temperature for a few minutes.

Beat the cream with an electric mixer to obtain a firm whipped cream, then gently fold it into the dark chocolate cream.

Fill the verrines to create the final layer, then refrigerate for at least 1 hour.
You can decorate the verrines with sauce or chocolate shavings or chocolate puffed rice just before serving.