Chocolate mousse terrine (in various stages)

The one constant I like in this one is the sponge on the base. You can make a chocolate one or a vanilla one depending on how you feel - but just a plain one will do. If it's adults, and you have a chocolate sponge, it's nice to pour a bit of Kahlua over it. Or brandy. Or whatever comes to hand. Anyway, prep your sponge in the same size as the terrine.

Strawberries and chocolate are nice. Slice some strawberries in half, arrange flat along the base of your terrine, after lining the whole thing nicely with ling film. Then pour in the first layer of mousse, which will be some combo of

200ml thickened cream, about 120g melted chocolate (white, milk, dark, whatever you want), a couple of tsp of gelatin dissolved in about 50ml of warm milk. Mix, pour over the strawberries, allow to set (about an hour).

You can follow this up with another layer of chocolate, of another sort. I'm thinking of trying a chili dark chocolate layer and a white chocolate layer. When it's all set and ready (1 hour per layer) put the prepped sponge on top and refrigerate for another couple of hours.

When you're ready, turn out onto a serving platter. Slice.