Ingredients
For the base (chocolate sponge or biscuit crust):
1 cup chocolate cookies or digestive biscuits (crushed)
3 tbsp unsalted butter, melted
2 tbsp cocoa powder (optional, for richer flavor)
For the dark chocolate mousse:
200 g dark chocolate, chopped
1 cup heavy cream (divided: ½ cup for melting, ½ cup whipped)
1 tsp gelatin (optional, for extra stability)
2 tbsp water (if using gelatin)
For the milk chocolate mousse:
200 g milk chocolate, chopped
1 cup heavy cream (divided)
1 tsp gelatin (optional)
2 tbsp water
For the white chocolate mousse:
200 g white chocolate, chopped
1 cup heavy cream (divided)
1 tsp gelatin (optional)
2 tbsp water
For topping (optional):
Chocolate shavings, cocoa powder, or fresh berries
Instructions
- Prepare the base:
Mix crushed cookies with melted butter (and cocoa if using).
Press firmly into the bottom of a springform pan.
Chill in the fridge while preparing the mousse layers.
- Dark chocolate mousse:
If using gelatin, dissolve it in 2 tbsp water and let bloom 5 minutes.
Heat ½ cup cream until warm, pour over chocolate, and stir until smooth.
Add gelatin mixture (if using). Let cool slightly.
Whip the other ½ cup cream until soft peaks, fold gently into chocolate mixture.
Spread evenly over the chilled base. Refrigerate 30 minutes to set.
- Milk chocolate mousse:
Repeat the same process with milk chocolate and cream.
Spread gently over the dark chocolate layer.
Chill another 30 minutes.
- White chocolate mousse:
Repeat with white chocolate and cream.
Spread on top of the milk chocolate layer.
Chill at least 4 hours (or overnight) to firm up completely.
- Finishing:
Release from springform pan carefully.
Garnish with chocolate curls, cocoa dusting, or berries.