Decadent Triple Chocolate Mousse Torte

For the Crust:

Preheat oven to 350°F (175°C). Combine chocolate cookie crumbs and melted butter in a bowl. Press mixture into the bottom of a springform pan. Bake for 10 minutes and let cool completely

For the Dark Chocolate Mousse:

In a double boiler, melt dark chocolate, butter, and water together until smooth. Let cool slightly.

In a separate bowl, whip heavy cream to stiff peaks. In another bowl, beat egg yolks and sugar until pale and thick.

Fold chocolate mixture into egg yolk mixture, then gently fold in whipped cream. Spread over the cooled crust and refrigerate for at least 30 minutes.

For the Milk Chocolate Mousse:

Repeat the same process as the dark chocolate mousse with milk chocolate, butter, water, heavy cream, egg yolks, and sugar. Spread over the dark chocolate mousse layer and refrigerate for at least 30 minutes.

For the White Chocolate Mousse:

Repeat the same process as the dark chocolate mousse with white chocolate, butter, water, heavy cream, egg yolks, and sugar. Spread over the milk chocolate mousse layer and refrigerate for at least 30 minutes.

Once all layers are set, run a knife around the edge of the pan and remove the springform. Serve chilled.

Enjoy