Title: « Triple Chocolate Mousse Cake: A Decadent Layered Delight »

1. Prepare the Base:
Combine the chocolate cookie crumbs and melted butter in a bowl until evenly mixed.
Press the mixture into the bottom of a 9-inch (23cm) springform pan, creating an even layer. Refrigerate while preparing the mousses.
2. Make the Dark Chocolate Mousse:
Melt the dark chocolate in a heatproof bowl over simmering water (double boiler) or in the microwave in 20-second intervals. Let it cool slightly.
Sprinkle gelatin over 2 tbsp of water in a small bowl and let it bloom for 5 minutes. Melt the gelatin over low heat until dissolved.
Whip the heavy cream until soft peaks form. Fold the melted chocolate, gelatin, and vanilla extract into the whipped cream until smooth.
Pour the dark chocolate mousse over the crust and spread evenly. Refrigerate for 30 minutes to set.
3. Make the Milk Chocolate Mousse:
Repeat the same steps as for the dark chocolate mousse, using milk chocolate instead.
Pour the milk chocolate mousse over the set dark chocolate layer and spread evenly. Refrigerate for another 30 minutes.
4. Make the White Chocolate Mousse:
Repeat the same steps as for the other mousses, using white chocolate.
Pour the white chocolate mousse over the milk chocolate layer and spread evenly. Refrigerate for at least 4 hours or overnight to fully set.
5. Garnish and Serve:
Carefully remove the cake from the springform pan.
Garnish with chocolate curls, cocoa powder, or fresh berries. Slice and serve chilled.
Serving and Storage Tips: