Oreo Crust

• 1- Into a Food processor add the oreo cookies and crush until it crumbs form.
• 2- Add the melted butter and process until evenly moistened.
• 3- Pour the cookies crumbs into a greased 8 inch ( 20 cm) springform pan and with a small spatula or the back of a spoon spread the crumbs. Refrigerate until the first layer of the mousse is prepared.

To Make the Dark Chocolate Mousse

• 1- Dissolve gelatin unflavored in cold water and let it swell for about 5 to 10 minutes.
• 2- Place a heat proof bowl on saucepan or double boil pot, with simmering water, ( No boiling water), over low heat. Make sure the bottom of the bowl does not touch the water. 
• 3- Add the dark semi-sweet chocolate and 1/2 cup (120g) whipping cream.  Stir frequently with a rubber spatula until the chocolate is smooth.
• 4- Remove chocolate mixture from heat and add the gelatin over the chocolate mixture. ( If the gelatin is solid just place it over low heat just until the gelatin dissolves).  Let the chocolate mixture cool completely at room temperature.
• 5- Whip the remaining 2/3 cup ( 160g) chilled whipping cream until stiff peaks form.   Make sure to let the chocolate cool first before adding the whipped cream.
• 6- Pour the melted chocolate mixture into the whipped cream and mix until well combined.
• 7- Pour the chocolate mousse over the oreo crust and refrigerate for about 15 to 20 minutes to set slightly, until you prepare the second layer of  Milk chocolate.    
• 8- To make the Milk Chocolate Mousse and the White Chocolate Mousse repeat the same steps the Dark Chocolate Mousse.
• 9- Refrigerate the cake for at least 4 hours or overnight to set.
• 10- Run a knife around the edges of the cake to remove the sides of the pan.

Assemble The Mousse Layers

First take the oreo crust out of the fridge and use Cake decorating clear transparent tape and place around the springform pan. 

• Pour the Dark chocolate mousse over the crust and put back to the refrigerator for about 15-20 minutes to set slightly, until you prepare the second layer of chocolate mousse. 
• After, pour the second layer of milk chocolate mousse and refrigerate until set. 
• Last pour the third layer of white chocolate mousse and let the cake set in the refrigerator for at least 4 hours or overnight. 
• Take out the cake from the springform and with a small spatula smooth the sides.
• Before serving you can dust the top of the mousse with cocoa powder or chocolate shavings, and decorate with fresh strawberries if desired.

  Enjoy!!