Triple-Layer Black and White Mocha Mousse Pie

Preheat the oven to 175°C/350°F.

Combine crushed graham crackers, 30g sugar, salt, and melted butter in a bowl until the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until set and fragrant, then cool completely on a wire rack.

For the chocolate layer: In a medium saucepan off heat, whisk together 100g sugar, 25g cocoa powder, cornstarch, and salt. Whisk in milk and egg yolks until smooth.

Place saucepan over medium heat. Whisk constantly until the mixture thickens and bubbles. Once boiling, continue whisking for 1 minute to cook out the starch.

Remove from heat. Immediately stir in semisweet chocolate chips, cubed butter, and vanilla until smooth and glossy. Pour into the cooled crust and smooth the top. Refrigerate uncovered for at least 30 minutes to form a skin.

For the mousse layer: Sprinkle gelatin over cold water in a small bowl and let it bloom for 5 minutes.

Heat 120ml milk in a small saucepan until steaming (do not boil). Whisk in the espresso powder until dissolved.

Add the bloomed gelatin to the hot espresso milk and whisk until fully dissolved. Pour this hot mixture over the white chocolate in a heat-proof bowl. Let sit for 1 minute, then whisk until smooth.

Let the white chocolate mixture cool to room temperature (about 25°C/77°F). It should remain fluid but not be warm to the touch.

Whip 240ml heavy cream to medium peaks. Gently fold one-third of the whipped cream into the cooled white chocolate base to lighten it, then fold in the remaining cream until no streaks remain.

Pour the mousse over the chilled chocolate pudding layer. Refrigerate for at least 4 hours, or until completely set.

Before serving, whip the remaining 240ml heavy cream with powdered sugar and vanilla to soft peaks. Spread or pipe over the pie. Dust with cocoa powder if desired.