Dark Chocolate Mousse:
250g dark chocolate, 4 tablespoons butter or margarine, 1/2 cup heavy cream or half-and-half, 1 tablespoon brandy
White Chocolate Mousse:
360g white chocolate, 6 tablespoons butter or margarine, 2/3 cup heavy cream or half-and-half, 1 tablespoon brandy
Chocolate Sauce:
250g dark chocolate, 1/3 cup Karo syrup, 1/2 cup water
Whipped Cream:
3 large egg whites, 1/3 cup granulated sugar
Dark Chocolate Mousse:
250g dark chocolate, 4 tablespoons butter or margarine, 1/2 cup heavy cream or half-and-half, 1 tablespoon brandy
White Chocolate Mousse:
360g white chocolate, 6 tablespoons butter or margarine, 2/3 cup heavy cream or half-and-half, 1 tablespoon brandy
Chocolate Sauce:
250g dark chocolate, 1/3 cup Karo syrup, 1/2 cup water
Whipped Cream:
3 large egg whites, 1/3 cup granulated sugar
Butter a 25x11cm cake pan and line with plastic wrap
For the dark chocolate mousse: Chop the chocolate and butter into small pieces and place in a bowl
Place about 5cm of water in a medium saucepan, bring to a boil, then remove from heat
Place the bowl with the chocolate over the saucepan and stir until the chocolate has melted
Let cool, then add heavy cream, 2 tablespoons at a time, stirring well
Add brandy
Cover with plastic wrap and let sit at room temperature for 2 hours
Do not refrigerate
Repeat the process for the white chocolate mousse
For the chocolate sauce: Chop the chocolate into small pieces
In a saucepan combine Karo syrup and water, bring to a boil, then remove from heat
Add the chocolate and let sit for a few minutes before stirring vigorously until smooth
Let cool
To make the whipped cream: Beat the egg whites and granulated sugar in a separate bowl
Heat over simmering water just until the sugar has dissolved
Remove from heat and beat until stiff peaks form
Set aside
Beat the white chocolate mousse until creamy, about 3 minutes
Beat the dark chocolate mousse as well
Add one-third of the whipped cream to the dark chocolate mousse and the rest to the white chocolate mousse
Mix carefully
Place the dark chocolate mousse over the white chocolate mousse in the prepared cake pan
Use a spatula to marbleize the two mixtures, being careful not to mix too much
Cover with plastic wrap and refrigerate for 8 hours or up to 2 days
To serve, remove from mold by wrapping it in a warm, moist towel to facilitate removal
Cut into slices with a hot dry knife
Place some sauce on a plate and top with a slice of the mousse
Serve immediately.
