DARK CHOC TERRINE TWO SAUCES 1

      Title: DARK CHOC TERRINE TWO SAUCES 1
  Categories: Chocolate, Godiva, Sauces
       Yield: 12 Servings
  
            DARK CHOCOLATE MOUSSE:
      18 oz BITTERSWEET CHOCOLATE --
            SUCH
            CALLEBAUT -- COARSELY
       1    Cup           MILK
  
   2      tablespoons   GRANULATED SUGAR
   
   ds SALT 2 tb VEGETABLE OIL 1 tb DARK RUM 1 tb VANILLA EXTRACT 1 1/2 c
   HEAVY CREAM CHOCOLATE GLAZE: 8 oz SEMISWEET CHOCOLATE, FINELY
   ~CHOPPED 3/4 c PLUS 2 TB HEAVY CREAM 2 tb LIGHT CORN SYRUP 1 ts
   VANILLA EXTRACT MILK CHOCOLATE SAUCE: 6 oz MILK CHOCOLATE, FINELY
   ~CHOPPED 1/2 c HALF-AND-HALF 1 ts VANILLA EXTRACT DARK CHOCOLATE
   SAUCE: 6 oz BITTERSWEET CHOCOLATE, -FINELY CHOPPED 2/3 c HEAVY CREAM
   2 tb LIGHT CORN SYRUP 2 ts VANILLA EXTRACT Make the dark chocolate
   mousse: Lightly grease the bottom and sides of a 9 1/4-by-5 1/4-by-2
   3/4-inch metal loaf pan. Line the pan with plastic wrap so that the
   plastic extends about 1 inch beyond the rim of the pan. Place the
   chocolate in a food processor fitted with the metal chopping blade.
   Process for 30 to 45 seconds, until finely chopped. In a small
   saucepan, combine the milk, sugar and salt. Cook over medium heat,
   stirring with a wooden spoon, until the sugar dissolves and the
   mixture comes to a gentle boil. With the motor of the food processor
   running, pour the hot milk mixture through the feed tube. Process for
   15 to 25 seconds, until the chocolate is completely melted. Scrape
   down the sides of the work bowl. Add the oil, rum and vanilla and
   process for 15 to 25 seconds, until the mixture is smooth and creamy.
   Scrape the chocolate mixture into a large bowl. Let the chocolate
   mixture stand for a few minutes, until tepid. In the chilled 4
   1/2-quart bowl of a heavy-duty electric mixer, using the wire whip
   attachment, whip the cream at medium-high speed until soft mounds
   barely start to form and the cream is still pourable. Do not overwhip
   the cream. Using a large rubber spatula, gently fold one-third of the
   whipped cream into the tepid chocolate mixture to lighten it. Fold in
   the remaining whipped cream. Do not overfold the mousse, or it will
   become grainy. Scrape the chocolate mousse into the prepared loaf pan
   and smooth the top with the rubber spatula. Wrap the loaf pan in
   plastic wrap and aluminum foil. Freeze the terrine for at least 6
   hours or overnight, until firm. (The terrine can be prepared ahead to
   this point and kept frozen for up to 1 month. ) Continued.......
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