Triple Chocolate Mousse Pie Recipe

In a microwave-safe bowl, melt the semisweet chocolate chips with 1/2 cup of heavy cream in 30-second intervals until smooth. Set aside.

In a separate small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes.

In a saucepan, heat up the remaining 1/2 cup of heavy cream with the sugar until the sugar dissolves.

Turn off the heat and add the gelatin mixture to the saucepan, whisking until the gelatin dissolves.

Add the white chocolate chips and stir until melted and smooth.

In a third bowl, melt the milk chocolate chips in the microwave in 30-second intervals until smooth.

In the pre-made chocolate crust, spread the melted semisweet chocolate mixture evenly on the bottom of the crust.

Pour the white chocolate mixture on top of the semisweet layer and spread evenly.

Lastly, pour the melted milk chocolate on top and spread evenly.

Chill the pie in the refrigerator for at least 4 hours or overnight before serving.