Bicolor Chocolate Terrine

Mousse of white chocolate

1

Grease the mold with oil and line it with plastic wrap, leaving a margin on the sides to cover the mousse later

2

Soak the gelatin in half a cup of water for 1 minute

Combine glucose syrup with three tablespoons of water in a saucepan and bring to a boil

Remove from heat, add the gelatin, and mix well

3

Slowly add the chocolate and stir with a wooden spoon until it dissolves

4

Beat the eggs until they are pale and fold them into the melted chocolate

Mix in the heavy cream and pour into the mold

Refrigerate for 30 minutes or until firm

Mousse of dark chocolate

1

Soak the gelatin in half a cup of water for 1 minute

Combine chocolate, butter, and coffee in a bowl and melt in a bain-marie or microwave (for 2 minutes)

2

Add three tablespoons of water to the gelatin and mix into the chocolate mixture

3

Beat the eggs until they are pale and fold them into the melted chocolate

Pare down the whisking and delicately add the whipped cream

Pour the dark mousse over the white mousse and refrigerate until firm

Cover with plastic wrap and refrigerate for 2 hours before serving

4

To serve, remove from freezer with 2 hours' notice and place in refrigerator

Deshelf and remove the plastic wrap

If desired, garnish with chocolate droplets and a little store-bought caramel sauce.