Yield: 10 slices

Prep Time: 1 hour

Level: Medium

Ingredients:

Crust:
3.5 ounces Viennese crunch
3.5 grams dark chocolate
3 tablespoons nougat spread
Mousse:
3.5 ounces dark chocolate
3.5 ounces milk chocolate
3.5 ounces white chocolate
3 ounces Tnuva Unsalted Butter
3 containers YOLO Milk Dessert with Fine Dark Chocolate
3 containers YOLO Milk Dessert with Fine Milk Chocolate
3 containers YOLO Milk Dessert with Fine White Chocolate
20 ounces heavy cream
Topping:
4 ounces heavy cream
8 ounces dark chocolate

Instructions:

1. Prepare the crust: Melt the dark chocolate and the nougat in the microwave. Pour over the Viennese crunch and mix well. Press into a 10″ springform pan and put in the freezer.
2. Prepare the mousses: Melt 3.5 ounces of dark chocolate together with 1 ounce butter in the microwave. Add the 3 containers of YOLO with Fine Dark Chocolate and mix well. Beat 1/3 of the heavy cream (about 6.5 ounces) and fold into the YOLO mixture. Pour dark chocolate mousse over the crust and freeze for 3 hours.
3. Repeat the above with the milk chocolate and YOLO with Fine Milk Chocolate and pour over the dark chocolate mousse. Freeze for another 3 hours. Repeat a third time with the white chocolate and YOLO with Fine White Chocolate. Pour over the milk chocolate mousse layer and freeze for 3 hours.
4. Prepare ganache topping: Heat the heavy cream until almost boiling. Add the dark chocolate and whisk until smooth. Pour over top of cake. Serve chilled.