Melt the Dark Chocolate: Fill a saucepan with water and gently simmer. Place 7 oz (200g) of dark chocolate in a heatproof bowl over the simmering water and stir until fully melted and glossy, about 5–7 minutes.

Whip the Cream: In a large mixing bowl, pour 1 cup of heavy cream and 3 tablespoons of sugar. Beat on medium speed until soft peaks form, about 3–5 minutes.

Combine Dark Chocolate and Cream: Gently fold the cooled dark chocolate into the whipped cream until no streaks remain.

Prepare the Milk Chocolate Layer: Melt 7 oz (200g) of milk chocolate in a double boiler. Allow it to cool slightly, then fold it into another bowl of whipped cream.

Create the White Chocolate Layer: Melt 7 oz (200g) of white chocolate and follow the same steps to incorporate it into another bowl of whipped cream.

Assemble the Torte: Spoon the dark chocolate mousse as the bottom layer in a springform pan, followed by the milk chocolate mousse, and finally the white chocolate mousse.

Chill the Torte: Cover the torte with plastic wrap and refrigerate for at least 4 hours until set.

Unmold and Serve: Gently remove the torte from the mold, garnish with chocolate shavings or cocoa powder, slice, and serve.