Base: 1 cup chocolate cookie crumbs 2 tbsp melted butter
Dark Chocolate Mousse: 200g dark chocolate, chopped 2/3 cup heavy cream (heated) 1 cup heavy cream (whipped)
Milk Chocolate Mousse: 200g milk chocolate, chopped 2/3 cup heavy cream (heated) 1 cup heavy cream (whipped)
White Chocolate Mousse: 200g white chocolate, chopped 2/3 cup heavy cream (heated) 1 cup heavy cream (whipped) 1 tsp vanilla extract
Garnish: Chocolate shavings
Instructions
Mix cookie crumbs with melted butter. Press into a 16 cm springform pan. Chill.
Make Each Mousse Layer:
Heat 2/3 cup heavy cream until hot. Pour over chopped chocolate, stir until smooth, and let cool. Whip 1 cup heavy cream to soft peaks, then gently fold into the cooled chocolate mixture.
Pour the milk chocolate mousse over the base. Chill for 1-2 hours. Repeat with the white chocolate mousse, then the dark chocolate mousse, chilling each layer until set.
Refrigerate the assembled cake for at least 6 hours or overnight.
Remove the springform pan and top with chocolate shavings before serving. Enjoy!
