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