Bicolor Chocolate Terrine

White chocolate mousse

Grease the mold with butter and cover with plastic wrap, leaving a small overhang for folding in the end

Soak the gelatin in cold water for 1 minute

Combine sugar and corn syrup in a saucepan and bring to a boil

Remove from heat, add gelatin and whisk until dissolved

Add chocolate chips gradually, whisking with a wooden spoon until melted

Beat eggs until light and fluffy, then fold into the melted chocolate

Mix heavy cream and pour into the mold

Refrigerate for 30 minutes or until firm

Bittersweet chocolate mousse

Soak the gelatin in cold water for 1 minute

Combine chocolate chips, butter, and instant coffee powder in a bowl

Melt in a double boiler or microwave (2 minutes)

Add gelatin dissolved in cold water to the melted chocolate mixture

Beat eggs until light and fluffy, then fold into the melted chocolate

Stop beating and gently add whipped heavy cream

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

Cover with plastic wrap and freeze

To serve, remove from freezer 2 hours in advance and refrigerate

Unmold and remove plastic wrap

Optional: garnish with chocolate drizzles and caramel sauce