For the dark chocolate mousse:
- 1 cup heavy cream
- 200g dark chocolate, chopped
- 2 tablespoons sugar
For the milk chocolate mousse:
- 1 cup heavy cream
- 200g milk chocolate, chopped
- 2 tablespoons sugar
For the white chocolate mousse:
- 1 cup heavy cream
- 200g white chocolate, chopped
- 2 tablespoons sugar
For garnish:
- Chocolate shavings
Directions:
1. Begin by combining the chocolate cookie crumbs with the melted butter in a small bowl. Firmly press this mixture into the bottom of a springform pan to form an even crust. Chill in the refrigerator to set.
2. To make the dark chocolate mousse, heat the heavy cream until it's steaming but not boiling. Pour it over the chopped dark chocolate and mix until smooth and melted. Let it cool a bit, then gently fold in the sugar. Pour this mixture over the chilled crust and return it to the refrigerator.
3. For the milk chocolate mousse, follow the same method: heat another cup of heavy cream, pour it over the chopped milk chocolate, and stir until well combined. Layer this over the dark chocolate mousse and refrigerate again.
4. Prepare the white chocolate mousse in the same way by heating heavy cream, mixing it with white chocolate until fully melted, and incorporating the sugar. Layer this mousse over the milk chocolate layer and chill the entire cake for at least 4 hours or overnight to allow it to firm up.
5. Before serving, top the cake with chocolate shavings to add a delightful garnish.
Prep Time: 15 minutes.
Chilling Time: Minimum 4 hours.
Total Time: Approximately 4 hours 15 minutes.
Servings: 8 slices.
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