1. Prepare the Base
Crush the biscuits into fine crumbs (using a food processor or rolling pin).
Mix with melted butter until well combined.
Press into the bottom of a 9-inch springform pan. Refrigerate while preparing the mousses.
2. Dark Chocolate Mousse
Soak gelatin in water for 5–10 minutes.
Melt dark chocolate in a heatproof bowl over simmering water or in the microwave.
Heat 2–3 tbsp of cream, dissolve gelatin in it, then mix into the melted chocolate.
Whip the remaining cream to soft peaks and gently fold into the chocolate mixture.
Spread over the base and refrigerate for 20–30 minutes to set.
3. Milk Chocolate Mousse
Repeat the same process with milk chocolate:
Melt milk chocolate.
Dissolve gelatin in a little warm cream, mix in.
Fold in whipped cream.
Pour over the dark chocolate layer and refrigerate 20–30 minutes.
4. White Chocolate Mousse
Do the same with white chocolate and pour over the milk chocolate layer.
Refrigerate the entire cake for at least 4–6 hours (preferably overnight).
5. Decorate & Serve
Remove from the springform pan carefully.
Decorate with chocolate curls, cocoa dust, or whipped cream.
Slice with a warm knife for clean layers.
Tips
For a vegetarian version, use agar-agar instead of gelatin.
Make sure each layer is semi-set before pouring the next, to avoid mixing.
Use good-quality chocolate for the best taste.
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