Triple Chocolate Mousse Pie

Instructions

1. Prepare the crust
   In a medium bowl, combine the chocolate cookie crumbs with melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Refrigerate for 30 minutes to set.
2. Make the dark chocolate layer
   Place chopped dark chocolate in a heatproof bowl. Heat 200ml of heavy cream until just simmering, then pour over the chocolate. Let stand for 1 minute, then stir until smooth. In a separate bowl, sprinkle 1 teaspoon gelatin over 2 tablespoons cold water and let stand for 5 minutes. Microwave for 10 seconds until melted, then stir into the chocolate mixture. Cool slightly, then pour over the crust. Refrigerate for 1 hour until set.
3. Create the milk chocolate layer
   Repeat the process with the milk chocolate: melt with 200ml cream, add 1 teaspoon gelatin dissolved in 2 tablespoons water, and add 1 tablespoon powdered sugar and 1 teaspoon vanilla. Whisk egg yolks with granulated sugar in a small bowl, then temper with a little warm chocolate mixture before combining everything. Pour over the set dark chocolate layer and refrigerate for another hour.
4. Finish with white chocolate layer
   For the final layer, melt white chocolate with remaining 200ml cream, add 2 tablespoons powdered sugar, and fold in the dissolved gelatin. Pour over the set milk chocolate layer and refrigerate for at least 2 hours or overnight.
5. Serve the mousse pie
   Run a thin knife around the edge of the springform pan before releasing. Garnish with chocolate shavings. For clean slices, dip a sharp knife in hot water and wipe dry between cuts. Serve chilled.