Chocolate Marble Terrine

Total Time: 32 hrs Preparation Time: 24 hrs Cook Time: 8 hrs

Ingredients

• 8 ounces semisweet chocolate
• 4 tablespoons butter
• 1/2 cup heavy cream
• 1 tablespoon cognac
• 12 ounces 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

Recipe

• 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 chocolate mousse, follow the procedure above, substituting 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 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 chocolate mousse.
• 25 spoon the dark chocolate mousse on top of the 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.