Ingredients:
For the base:
200 g chocolate biscuits
100 g butter
For the first layer:
200 g dark chocolate
200 ml of 33% cream
1 tsp gelatine
For the second layer:
200 g milk chocolate
200 ml of cream 33%
1 tsp gelatine
For the third layer:
200 g white chocolate
200 ml of cream 33%
1 tsp gelatine
Preparation:
Base:
Crush the biscuits into crumbs and mix with the melted butter.
Tamp the mixture into the bottom of a mould and place in the fridge.
First layer:
Soak the gelatine in a small amount of water.
Melt the dark chocolate on a water bath or in the microwave.
Whisk the cream to soft peaks.
Heat the gelatine until dissolved and add it to the melted chocolate, stir.
Carefully incorporate the whipped cream into the chocolate mixture and spread onto the biscuit base.
Place in the fridge for 1 hour until set.
Second layer:
Repeat the same steps as for the first layer, but with milk chocolate.
Spread the mixture over the first layer and refrigerate until set.
Third layer:
Repeat the same steps as for the first layer, but with white chocolate.
Place the mixture on the second layer and refrigerate until set.