Ingredients

Biscuit
4 eggs
80 g Honey
120 g castor sugar
70 g Almond powder
140g Millac Gold
140g Cake flour
8 g Baking powder
20 g cocoa powder
80 g melted Lakeland Butter
60 g melted dark chocolate 64%
White chocolate mousse   
160 g white chocolate Covertures
2 leaf gelatin
100 g Viva whole milk
200 g Millac Gold
2 orange skins
Crunchy Praline
375 g praline paste
50   g butter
100 g milk chocolate
150 g Pailletine Feuilletine (or crunchy breakfast cereal)
Milk chocolate mousse
160 g milk chocolate Covertures
2 leaf Gelatin
100 g Viva whole milk
1 vanilla bean
200 g Millac Gold
2 g cinnamon powder
Dark chocolate Mousse
140 g dark chocolate Covertures
2 leaf gelatin
100g Viva whole milk
200 g Millac Gold
200 g coffee powder

Method

Biscuit

1. Mix the eggs, honey and caster sugar. Then add the powdered almonds, sieved flour, cocoa powder and baking powder.

2. Pour in the Millac Gold, melted butter and melted dark chocolate. Pour the mixture into a log tin and cook in the oven at 180°C.

Mousses

1. Soak the gelatin leaf in ice-cold water for 4 minutes.

2. Melt the dark, milk or white chocolate in a bain–marie or in a low set microwave oven, stirring regularly.

3. Bring the milk to the boil, and then add the gelatin. Stir to melt the gelatin completely and then add 1/3 of the liquid to the chocolate to obtain a smooth, elastic and shiny texture. Pour in the rest of the liquid making sure consistency remains the same throughout.

4. Whip the cream, which should be a little liquidised. Then incorporate the chocolate with the whipped cream.

Crunchy Praline

1. Mix all the ingredients over a warm water bath and stir till everything is combined.

2. Spread over a paper sheet as thin as possible and chill until set. Cut into a round shape.

3. Store in a plastic container and add to the dessert at the end.

Assembly:

Roll out the biscuit, leave it to cool down and then cut out a rectangle shape the size of your log tin. Make the white chocolate mousse, cover the log tin with baking paper and pour in. Then put it in the freezer.

Make the dark chocolate mousse. Pour the dark chocolate mousse over the milk chocolate mousse and then place the biscuit on top. Store in the freezer.

Once the mousse is frozen, turn the log out of the mold, decorate it and then put it in the chiller to defrost for at least 6 hours.

http://www.pritchitts.com/recipes/triple-chocolate-log