Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chocolate	8	ounces	semisweet	131.5416	21.4776	4.672	3.2659
butter	4	tablespoons		342.0	15.714	10.686	28.8
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
cognac	1	tablespoon		-	-	-	-
white chocolate	12	ounces		1833.6452	201.5309	19.9694	109.1682
butter	6	tablespoons		342.0	15.714	10.686	28.8
heavy cream	2/3	cup		204.0	1.6440000000000001	1.704	21.648000000000003
cognac	1	tablespoon		-	-	-	-
chocolate	1/2	lb	semisweet	131.5416	21.4776	4.672	3.2659
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
corn syrup	1/3	cup		321.6767	87.2846	0.0	0.2273
egg white	3			51.48	0.7227	10.790999999999999	0.1683
sugar	1/3	cup	granulated	319.8	60.008	10.01	4.992

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.