9 oz. white chocolate, coarsely chopped
1/4 c. butter, cut into pieces
1/4 c. whipping cream
2 tsp. cognac
6 (1 oz.) sq. semi-sweet chocolate, chopped
3 tbsp. butter, cut into pieces
1/4 c. plus 2 tbsp. whipping cream
2 tsp. Kahlua or other coffee-flavored liqueur
2 egg whites
3 tbsp. sugar
Chocolate Syrup Sauce
Fresh raspberries (optional)
Sprigs of fresh mint (optional)

Lightly butter a 4 1/2 cup terrine mold or loaf pan, and line with plastic wrap; set aside.

Combine white chocolate and 1/4 cup butter in top of a double boiler; bring water to a boil. Remove from heat, and stir gently until melted. Set white chocolate aside to cool slightly. Gradually add 1/4 cup whipping cream and cognac to white chocolate mixture, stirring well. Cover and let stand at room temperature 4 hours or until firm and cool (do not refrigerate).

Combine chopped semi-sweet chocolate and 3 tablespoons butter in top of double boiler; bring water to a boil. Remove from heat, and stir until chocolate and butter are melted. Set mixture aside to cool slightly. Gradually stir in 1/4 cup plus 2 tablespoons whipping cream and Kahlua. Cover and let stand at room temperature 2 hours or until mixture is firm (do not refrigerate).

Combine egg whites and 3 tablespoons sugar in top of a double boiler. Bring water to a boil. Whisk gently 1 to 2 minutes or until sugar dissolves. Remove from heat, and beat egg white mixture at medium speed of an electric mixer 7 minutes or until stiff peaks form and meringue mixture is cool. Set aside.

Beat white chocolate mixture at medium speed of electric mixer 3 minutes. Beat semi-sweet chocolate mixture at medium speed of electric mixer 3 minutes. Fold 2/3 of meringue mixture into white chocolate mixture. Fold remaining mixture into chocolate mixture. Spoon white chocolate mixture into a large bowl; spoon chocolate mixture on top. Gently swirl mixture with 4 turns of a spatula to create marble effect. Carefully pour mixture into prepared mold. Cover with plastic wrap and chill mixture at least 8 hours.

Wrap mold in a hot, damp cloth. Invert mold onto a cutting board; remove plastic wrap. Cut terrine into 1 inch slices with a warm, dry knife. Spoon cooled Chocolate Syrup Sauce onto each dessert plate and gently place terrine slices over sauce. If desired, garnish with fresh raspberries and sprigs of fresh mint. Yield: 6 servings.

CHOCOLATE SYRUP SAUCE:

4 (1 oz.) sq. semi-sweet chocolate
3 tbsp. butter
1/2 c. sifted powdered sugar
1/4 c. plus 2 tbsp. light corn syrup
3 tbsp. water
1/2 tsp. vanilla extract

Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until melted. Add remaining ingredients. Cook, stirring frequently, until smooth. Remove from heat; cover and cool. Yield: 1 1/3 cups.