Triple Chocolate Custard - cooking spray

Method

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