1. Butter a 1 1/2-quart terrine mold or loaf pan and line with plastic wrap. 2. For the Dark Chocolate Mousse, cut chocolate and butter into small pieces and combine in a bowl. 3. In a medium saucepan, bring about 2 inches of water to a simmer. 4. Remove pan from heat. 5. Set the bowl of chocolate over the hot water and stir until chocolate has melted. 6. Cool, and then add the cream, 2 tablespoons at a time, stirring well. 7. Stir in the cognac. 8. Cover mixture with plastic and let stand at room temperature until firm and cool, at least 2 hours. 9. Do not refrigerate. 10. For the White Chocolate Mousse, follow the procedure above, substituting white chocolate for the semisweet. 11. For the Chocolate Sauce, cut chocolate into small pieces. 12. In a saucepan, combine sugar, corn syrup, and 1 cup water, and bring to a boil. 13. Remove from heat and stir in chocolate. 14. Let chocolate mixture stand 2 minutes, and then whisk until smooth. 15. Set aside to cool. 16. Recipe can be prepared to this point a day ahead. 17. For the meringue, in a medium saucepan, bring about 2 inches of water to a simmer. 18. Combine egg whites and sugar in the bowl of an electric mixer or in a large bowl. 19. Set bowl over the simmering water and gently whisk until egg whites are warm and sugar is dissolved, about 3 minutes. 20. Remove bowl from simmering water, and using the whisk attachment of mixer, whip until meringue is cool and stiff peaks form, about 7 minutes. 21. Set aside. 22. Beat White Chocolate Mousse on medium speed until lightened in texture and color, about 3 minutes. 23. Repeat with Dark Chocolate Mousse. 24. Immediately fold 1/3 of the meringue into the Dark Chocolate Mousse; 2/3 of the meringue into the White Chocolate Mousse. 25. Spoon the Dark Chocolate Mousse on top of the White Chocolate Mousse in one bowl. 26. Using a spatula, marbleize the mixtures with about 6 turns of the spatula, being careful not to overmix. 27. Gently pour mixture into the mold. 28. Give mold several raps against a towel-covered surface to level the mousse, and then cover with plastic wrap. 29. Refrigerate for 8 hours or up to 2 days. 30. Just before serving: Wrap the mold in a hot, wet cloth. 31. Invert pan onto a cutting board and cut into 1-inch-thick slices with warm, dry knife. 32. Spoon Chocolate Sauce onto dessert plates and gently lay slices on top. ---------------------------------------------------------------------------
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Ingredients
