Triple Chocolate Mousse Terrine

Instructions

1. Prepare White Chocolate Mousse:
2. Soak the Gelatine leaf in cold water.
3. Chop high-quality White Chocolate. In a heatproof 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.
4. Squeeze and put the gelatine leaf in the hot melted chocolate mixture: stir until dissolved. Let the chocolate mixture cool completely at room temperature.
5. Whip 1/2 cup (130 ml) Whipping Cream until soft peaks. Add melted chocolate mixture and mix until well combined (don't overbeat).
6. 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.
7. Repeat the same steps for preparing the milk chocolate mousse layers.
8. Prepare Dark Chocolate Mousse:
9. Soak the Gelatine leaf in cold water.
10. Chop high-quality Dark Chocolate. In a heatproof 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.
11. Squeeze and put the gelatine leaf in the hot melted chocolate mixture: stir until dissolved. Let the chocolate mixture cool completely at room temperature.
12. 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).
13. Pour the Dark chocolate Mousse over the Milk Chocolate layer.
14. Refrigerate for at least 4 hours or overnight to set.
15. Unmold the cake, decorate with Unsweetened Cocoa Powder, Pistachios and serve it.