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.......