Chocolate Marble Terrine

Directions

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