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