Triple Chocolate Mousse

Melt 7 oz of milk chocolate, heat the heavy cream. Add the melted chocolate to the heavy cream. Allow to rest for 4 hours then beat the ganache with an electric mixer.

Grate 5.2 oz of white chocolate, dark chocolate and milk chocolate and reserve the shavings on a plate. Put an empty bowl in the freezer. Melt the remaining dark chocolate, white chocolate and milk chocolate then place each in a pipette. Draw lines in white, milk and dark chocolate until you fill the bowl. Dip the outside of the bowl from the fridge in the 3-chocolate bowl. Place the bowl upside down and place a bowl on top then press in the center to seal the 2 bowls together. Set aside the bowl with the 3 chocolates.

Fill a pipette with the spread and make lines in a circular manner by turning the bowl to obtain a pattern on the sides. Add the spread on the outer edges of the bowl and scrape off the excess with a tablespoon. Roll the edges with the spread in the 3 chocolate shavings. Place the chocolate ganache inside the bowl, sprinkle with pieces of chocolate cookie. Refrigerate.

Make 5 scoops of vanilla ice cream. Stick 1 popsicle stick in each scoop then dip them in the 3-chocolate bowl, turning to have a pattern on each scopp. Place the scoops of ice cream on a plate and refrigerate for 30 minutes.

Place the scoops of ice cream on the pieces of cookie, remove the popsicle sticks, sprinkle with chocolate shavings and enjoy!