White Chocolate Mousse, Milk Chocolate Mousse and Dark Chocolate Mousse combined to get an amazing and easy to make no-bake cake! This decadent dessert is perfect for any occasion and it's so hard to resist!!

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Ingredients:

White Chocolate Mousse:
4 oz (120 g) White Chocolate
1/3 cup (90 ml) Whipping Cream
(4 g) Gelatine Leaf
1/2 cup (130 ml) Whipping Cream, chilled

Milk Chocolate Mousse:
4 oz (120 g) Milk Chocolate
1/3 cup (90 ml) Whipping Cream
(4 g) Gelatine Leaf
1/2 cup (130 ml) Whipping Cream, chilled

Dark Chocolate Mousse:
4 oz (120 g) Dark Chocolate
1/3 cup (90 ml) Whipping Cream
(4 g) Gelatine Leaf
1 tablespoon (7 g) Unsweetened Cocoa Powder
1/2 cup (130 ml) Whipping Cream, chilled

Decorating:
Unsweetened Cocoa Powder
Pistachios chopped

Directions:
Prepare White Chocolate Mousse:

Soak Gelatine leaf in cold water.
Chop high quality White Chocolate. In a heat proof bowl add the white chocolate and 1/3 cup (90 ml) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted.
Squeeze and put the gelatine leaf in the hot melted chocolate mixture: stir until dissolved. Let the chocolate mixture cool completely at room temperature.
Whip 1/2 cup (130 ml) Whipping Cream until soft peaks. Add melted chocolate mixture and mix until well combined (don't overbeat).
Pour the chocolate mousse in a loaf pan (23x12x7 cm) lined with parchment paper and greased with vegetable oil; refrigerate for about 20 minutes to set, until you prepare the next layer of chocolate mousse.

Repeat the same steps for preparing the milk chocolate mousse layers.

Prepare Dark Chocolate Mousse:

Soak Gelatine leaf in cold water.
Chop high quality Dark Chocolate. In a heat proof bowl add the dark chocolate and 1/3 cup (90 ml) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted.
Squeeze and put the gelatine leaf in the hot melted chocolate mixture: stir until dissolved. Let the chocolate mixture cool completely at room temperature.
In a big bowl add the Cocoa Powder and gradually add (little by little to avoid lumps) 1/2 cup (130 ml) Whipping Cream; mix until soft peaks. Add melted chocolate mixture and mix until well combined (don't overbeat).
Pour the Dark hocolate Mousse over the Milk Chocolate layer.

Refrigerate for at least 4 hours or overnight to set.

Unmold the cake, decorate with Unsweetened Cocoa Powder, Pistachios and serve it.