Prep 24 hrs
Cook 8 hrs
This striking presentation utilizes two different chocolate mousses, one made with semisweet chocolate and the other with white chocolate. To slice the terrine perfectly, use a very sharp, thin knife that has been rinsed in warm water and wiped dry. Slices of the terrine can be served on pools of dark chocolate sauce; count on 3 to 4 tablespoons of sauce per serving. Original Source: Cook's Magazine
DARK CHOCOLATE MOUSSE
- 8 ounces semisweet chocolate
- 4 tablespoons butter
- 1⁄2 cup heavy cream
- 1 tablespoon cognac
WHITE CHOCOLATE MOUSSE
- 12 ounces white chocolate
- 6 tablespoons butter
- 2⁄3 cup heavy cream
- 1 tablespoon cognac
- 1⁄2 lb semisweet chocolate
- 1 cup granulated sugar
- 1⁄3 cup light corn syrup
- 3 egg whites
- 1⁄3 cup granulated sugar
- Butter a 1 1/2-quart terrine mold or loaf pan and line with plastic wrap.
- For the Dark Chocolate Mousse, cut chocolate and butter into small pieces and combine in a bowl.
- In a medium saucepan, bring about 2 inches of water to a simmer.
- Remove pan from heat.
- Set the bowl of chocolate over the hot water and stir until chocolate has melted.
- Cool, and then add the cream, 2 tablespoons at a time, stirring well.
- Stir in the cognac.
- Cover mixture with plastic and let stand at room temperature until firm and cool, at least 2 hours.
- Do not refrigerate.
- For the White Chocolate Mousse, follow the procedure above, substituting white chocolate for the semisweet.
- For the Chocolate Sauce, cut chocolate into small pieces.
- In a saucepan, combine sugar, corn syrup, and 1 cup water, and bring to a boil.
- Remove from heat and stir in chocolate.
- Let chocolate mixture stand 2 minutes, and then whisk until smooth.
- Set aside to cool.
- Recipe can be prepared to this point a day ahead.
- For the meringue, in a medium saucepan, bring about 2 inches of water to a simmer.
- Combine egg whites and sugar in the bowl of an electric mixer or in a large bowl.
- Set bowl over the simmering water and gently whisk until egg whites are warm and sugar is dissolved, about 3 minutes.
- Remove bowl from simmering water, and using the whisk attachment of mixer, whip until meringue is cool and stiff peaks form, about 7 minutes.
- Set aside.
- Beat White Chocolate Mousse on medium speed until lightened in texture and color, about 3 minutes.
- Repeat with Dark Chocolate Mousse.
- Immediately fold 1/3 of the meringue into the Dark Chocolate Mousse; 2/3 of the meringue into the White Chocolate Mousse.
- Spoon the Dark Chocolate Mousse on top of the White Chocolate Mousse in one bowl.
- Using a spatula, marbleize the mixtures with about 6 turns of the spatula, being careful not to overmix.
- Gently pour mixture into the mold.
- Give mold several raps against a towel-covered surface to level the mousse, and then cover with plastic wrap.
- Refrigerate for 8 hours or up to 2 days.
- Just before serving: Wrap the mold in a hot, wet cloth.
- Invert pan onto a cutting board and cut into 1-inch-thick slices with warm, dry knife.
- Spoon Chocolate Sauce onto dessert plates and gently lay slices on top.