Triple Chocolate No-Bake Cake

Ingredients

• CHOCOLATE MOUSSE
• 7–8 g powdered gelatine
• 40 ml cold water
• 4 egg yolks
• 140 g sugar
• 300 ml milk
• 500 ml double cream
• 100 g white chocolate
• 100 g milk chocolate
• 100 g dark chocolate
• LAYERS
• 8 chocolate or plain cookies
• 30 g roasted peanuts, chopped
• CHOCOLATE GLAZE
• 200 g dark chocolate
• 2 tbsp vegetable oil

Method

1. Sprinkle the gelatine over the cold water.
2. Leave it to bloom for 5–10 minutes.
3. Whisk the egg yolks with the sugar until smooth.
4. Heat the milk in a saucepan until steaming.
5. Gradually whisk the hot milk into the egg-yolk mixture.
6. Return the mixture to the saucepan.
7. Cook over medium-low heat while stirring until slightly thickened.
8. Remove from the heat.
9. Add the bloomed gelatine and stir until dissolved.
10. Divide the custard evenly between three bowls.
11. Melt the white, milk and dark chocolates separately.
12. Stir one type of chocolate into each bowl of custard.
13. Leave the mixtures to cool to room temperature.
14. Whip the double cream to soft peaks.
15. Divide the whipped cream evenly between the three chocolate mixtures.
16. Fold gently until smooth.
17. Line a loaf tin or cake mould with food-safe wrap.
18. Spread one chocolate mixture into the mould.
19. Add a layer of cookies and some chopped peanuts.
20. Repeat with the remaining chocolate mixtures, cookies and peanuts.
21. Smooth the top.
22. Refrigerate for at least 6 hours or overnight.
23. Melt the dark chocolate with the vegetable oil.
24. Remove the chilled cake from the mould.
25. Pour the chocolate glaze over the cake.
26. Chill briefly until the glaze has set.