Ingredients
For the Base Layer:
1 cup (100g) chocolate cookie crumbs
4 tbsp (60g) unsalted butter, melted
For the Dark Chocolate Mousse:
1 cup (170g) dark chocolate, chopped
1 cup (240ml) heavy cream
2 tbsp (25g) sugar
1 tsp vanilla extract
For the White Chocolate Mousse:
1 cup (170g) white chocolate, chopped
1 cup (240ml) heavy cream
2 tbsp (25g) sugar
1 tsp vanilla extract
For the Milk Chocolate Mousse:
1 cup (170g) milk chocolate, chopped
1 cup (240ml) heavy cream
2 tbsp (25g) sugar
1 tsp vanilla extract
For the Ganache Topping:
1/2 cup (120ml) heavy cream
1/2 cup (85g) dark chocolate, chopped
Instructions
- Prepare the Base Layer:
Mix the cookie crumbs and melted butter in a bowl until combined.
Press the mixture into the bottom of a springform pan. Chill in the fridge while preparing the mousse layers.
- Make the Mousse Layers:
For each mousse layer, melt the chocolate (dark, white, and milk chocolate separately) over a double boiler or in the microwave in 30-second intervals.
Whip the heavy cream, sugar, and vanilla extract until soft peaks form.
Gently fold the whipped cream into the melted chocolate for each layer.
- Assemble the Cake:
Pour the dark chocolate mousse over the chilled base and spread evenly. Chill for 30 minutes.
Repeat with the white chocolate mousse, spreading evenly. Chill for another 30 minutes.
Finally, add the milk chocolate mousse layer. Chill for at least 2 hours or until firm.
- Prepare the Ganache Topping:
Heat the heavy cream until just simmering, then pour it over the chopped dark chocolate. Let sit for 2 minutes, then stir until smooth.
Pour the ganache over the top layer of the mousse and spread evenly.
- Decorate (Optional):
Use chocolate shavings, whipped cream, or cocoa powder to decorate the cake.
- Serve:
Carefully remove the springform pan, slice, and serve chilled.