Once the crust has cooled, spoon the dark chocolate mousse onto the crust and smooth it out. Add the milk chocolate mousse as the next layer, smoothing evenly, and finish with the white chocolate mousse on top. Refrigerate the assembled cake for at least 3 hours or until firm.
4: Make the Ganache – Heat 1/2 cup heavy cream in a saucepan until it just begins to simmer. Pour it over the chopped dark chocolate, let it sit for 2-3 minutes, then stir until smooth. Drizzle the ganache over the chilled cake for an extra decadent finish. Enjoy your symphony of chocolate bliss!
A Prep Time: 30 mins | Cooking Time: 10 mins | Total Time: 3 hrs 40 mins | Kcal: 350 | Servings: 8
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