Triple Chocolate Custard

• Cooking spray
• 1 (16.6-ounce) bag Oreo cookies
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 4 ounces bittersweet chocolate chips
• 4 ounces milk chocolate chips
• 4 ounces white chocolate chips
• 1/4 cup water
• 1 tablespoon unflavored gelatin
• 5 large egg yolks
• 1/4 cup sugar
• 1 cup half-and-half
• 1 3/4 cups chilled whipping cream

1. Coat a 9 x 13-inch casserole dish with cooking spray and set aside.
2. Pulse the Oreo cookies in a food processor until roughly ground.
3. Slowly add the butter and pulse until the Oreo crumbs just start to hold together.
4. Pour the mixture into the prepared pan and press into the bottom.
5. Put each of the types of chocolate chips in separate medium bowls.
6. Combine the water and gelatin in a small bowl.
7. Let stand for 10 minutes or until the gelatin softens.
8. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and sugar for 5 minutes or until the mixture is pale yellow and very thick.
9. Bring the half-and-half just to a simmer in a large, heavy saucepan set over medium-high heat.
10. Gradually whisk the hot half-and-half into the eggs, then pour the egg mixture into the saucepan.
11. Stir over medium heat until the custard thickens and coats the back of a spoon, about 3 minutes (do not boil).
12. Remove the custard from the heat.
13. Add the softened gelatin, and stir until the gelatin dissolves.
14. Strain the gelatin mixture into large glass measuring cup.
15. Immediately pour one-third of the hot custard into each bowl of chocolate chips.
16. Stir each chocolate with a separate spoon until melted and smooth.
17. (If the mixture cools before the chocolate is completely melted, set the bowl over a saucepan of simmering water and stir just until the chocolate melts.)
18. Let the chocolate mixtures cool to room temperature, stirring occasionally, about 30 minutes.
19. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until stiff peaks form.
20. Divide the whipped cream equally among the bowls of chocolate, using about 1 1/3 cups of whipped cream for each.
21. Fold the whipped cream into the chocolates in each bowl with a rubber spatula.
22. Pour the bittersweet chocolate mixture into bottom of the prepared pan.
23. Smooth the top with a spatula, then chill for 10 minutes.
24. Spread the milk chocolate mixture over the bittersweet chocolate layer.
25. Smooth the top with a spatula, then chill for 10 minutes.
26. Spread the white chocolate mixture over the milk chocolate layer.
27. Smooth the top with a spatula, and chill until firm, about 1 hour.
28. To store, cover the pan tightly with plastic wrap and refrigerate for up to four days.

cooking spray, cookies, unsalted butter, chocolate chips, milk chocolate chips, white chocolate chips, water, unflavored gelatin, egg yolks, sugar, chilled whipping cream

Taken from www.epicurious.com/recipes/food/views/triple-chocolate-custard-378329 (may not work)