Step 1

Using a food processor, crush the digestive biscuits until fine crumbs, add the melted butter and mix until fully combined. You should end up with a wet biscuit mixture. You can also crush the biscuits with a wooden spoon and a freezer bag, then pour into a bowl and mix the butter in. Pour the mixture into a 25cm or 10 inch springform pan and press down using a spoon or any flat surface to achieve a smooth, even layer. Place in the fridge to chill while you make the first mousse layer.

Step 2

Divide heavy cream, gelatine into three equal parts, so 400ml, 5g or 11/2 sheets respectively. Divide coffee into two parts, 1/4tsp each.

Step 3

You can either go dark to light (start with the dark chocolate mousse or light to dark (start with the white chocolate mousse). Here, I went from dark to light.

Step 4

For the dark chocolate mousse - Bloom the gelatine (5g or 1 1/2 sheets) by mixing in 1 1/2 tbsp of water and set aside. If using gelatine sheets, make sure to use cold water. Melt your dark chocolate in the microwave (do this in 30 seconds interval and mix with a spoon each time until fully melted) or over a double boiler, leave to cool down for a few minutes. Whip up the heavy cream (400ml) to a slightly running stage, just before soft peaks form. If drops of cream sinks to the bottom, then you need to whip it a bit more. Mix the coffee (1/4) with 1 1/2 tbsp of water and set aside. Melt bloomed gelatine in the microwave in 5 seconds intervals till it becomes liquid. If using gelatine sheets, wring out the excess water once the sheets become soft before melting. Gently fold the liquid gelatine, melted chocolate and coffee into the cream. The dark chocolate layer is ready.

Step 5

Pour the dark chocolate mousse on top of the biscuit base. To get a smooth layer, gently bang the pan base on a table till the mousse is evenly spread out. Place in the fridge to chill for at least 30 minutes while you make the second mousse layer.

Step 6

For the milk chocolate mousse- Repeat step 3 and 4 using the milk chocolate. Make sure the dark chocolate has set and should be firm to the touch before pouring the milk chocolate layer.

Step 7

For the white chocolate mousse- Repeat step 3 and 4 again using the white chocolate. Replace the coffee with vanilla extract. White chocolate burns faster, so make sure to watch carefully when melting especially if using a microwave.

Step 8

Leave the mousse cake in the fridge for at least 4-5 hours to set. It can also be left overnight. If you’re short on time, place in the freezer rather than fridge to speed up the process.

Step 9

Once it is fully set, remove from the fridge and dust with cocoa powder or chocolate shavings for a clean finished look. Make sure to do this before removing the side of the spring-form pan.

Step 10

Serve as desired!

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Note: This mousse cake comes to room temperature quickly so leave in fridge until half an hour before serving.