Mocha Chocolate Mousse Terrine

Instructions

1. 1

   Line a 23 x 13-cm (9 x 5-inch) loaf pan with plastic wrap.

2. 2

   In a bowl, allow the gelatin to bloom in the cold coffee for about 2 minutes. Warm in the microwave oven for a few seconds to completely dissolve the gelatin.

3. 3

   In a double boiler, melt the white chocolate. Remove the top part from the double boiler. Whisk in the corn syrup, gelatin and egg yolks.

4. 4

   Gently fold in the sour cream and whipped cream. Spread the mousse into the pan and refrigerate for 1 hour.