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Brush 9-inch-diameter springform pan with oil. Place each chocolate in separate medium bowl. Combine 1/4 cup water and gelatin in small bowl.
Let stand until gelatin softens, about 10 minutes.
Meanwhile, beat yolks and sugar in large bowl until mixture is pale
yellow and very thick, about 5 minutes. Bring half and half just to sim-
mer in heavy large saucepan. Gradually whisk hot half and half into
beaten egg mixture. Return mixture to same saucepan. Stir over medium
heat until custard thickens and leaves path on back of spoon when finger
is drawn across, about 3 minutes (do not boil). Remove custard from
heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into
large glass measuring cup. Immediately pour 1/3 of hot custard over each
chocolate, pouring about 2/3 cup custard over each. Stir each chocolate
with separate spoon until melted and smooth. If mixture cools before
chocolate is completely melted, set bowl over saucepan of simmering
water and stir just until chocolate melts. Cool chocolate mixtures to
room temperature, stirring occasionally.
Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among bowls of chocolate, using about 1 1/3 cups cream for
each. Fold whipped cream into chocolate in each bowl. Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Freeze until firm,
about 15 minutes. Pour white chocolate mixture over milk chocolate
mixture. Smooth top with spatula. Freeze until firm, about 15 minutes.
(Torte can be prepared 2 days ahead. Cover with plastic and store in
refrigerator.) Run sharp knife around sides of pan. Remove pan sides.
Cut torte into wedges and serve.
Serves 12.