Triple Chocolate Mousse Cake

Butter a 10” springform cake pan.

First Layer:
Crush 8 ounces of Oreo cookies. (I used my Cuisinart to crush them). Add 1/4 cup melted butter to the crumbs and pulse again. Once the butter is well mixed with the Oreo cookies press the mixture into the bottom of the springform pan.

Second Layer:
Bring ¾ Cup of heavy cream to a simmer. Reduce the heat to low and then add 8 ounces of dark chocolate. (yeah baby!) Whisk until smooth and then pour over the Oreo crust. Chill the cake in the refrigerator while you make the third layer

Third Layer:
Combine 16 ounces of good milk chocolate and 1 Cup of heavy cream in a double boiler. Boil the water in the bottom and stir the chocolate mixture in the top of the double boiler until smooth. Set aside to cool to barely luke warm.

Sprinkle 1 Tablespoon of gelatin over ¼ Cup water in a saucepan. Allow the gelatin to rest for 10 minutes. After the gelatin has rested stir over low heat til dissolved.

In a bowl begin to beat 2 Cups of heavy cream. While beating, add 1 teaspoon of vanilla and the dissolved gelatin mixture. Continue to beat until you reach soft peaks.

Fold in the milk chocolate mixture and then pour the mixture on top of the other two layers. Chill until set—about 6 hours.

After the cake has been chilled for 6 hours run a sharp knife around the edge of the pan before releasing the sides of the cake. If you don’t, the cake will crack while releasing the pan.