For both mousses, doing one at a time, melt the chocolate over a double boiler and set aside.
In a separate bowl, bloom the gelatin in ice water.
Put the sugar in a small pot with enough water to just cover it.
Heat on high heat until soft ball stage (when you can roll the sugar in your fingers into a ball after it has been drizzled into ice water.)
Meanwhile whip the egg and egg yolks with 1/2 T of Sugar to full peaks. Pour the hot sugar mixture into whipping eggs and add the bloomed gelatin.
Whip egg mixture on high speed until bottom of mixing bowl is cool to touch and transfer to another mixing bowl.
Whip the heavy cream to medium peaks. Fold the melted chocolate into the egg mixture, then fold the whipped cream into the chocolate & egg mixture and keep refrigerated.
Using a dome mold, fill up half way with white chocolate mousse. Place in freezer for 15 minutes. Then pour a thin layer of mixed berry sauce on top and chill again in freezer for another 15 mins.
Pour dark chocolate mousse on top to fill the dome. Refrigerate until set.
ea. Egg whites
All purpose flour
Using an electric mixer, whip the egg whites and sugar until full volume. Meanwhile melt butter and mix with flour. Once eggs whites are ready fold butter flour mixture with egg whites and add cocoa powder at the end to get a nice chocolate color and flavor. Add a touch more or less depending on your preference.
Using a spatula, spread mixture in a thin layer about the thickness of a quarter. Bake at 300 degrees for approximately 7-8 minutes. Do not over cook.
Take out of oven and while still hot, using a ring mold the same size of the dome cut out circles and put on the bottom of the domes.
Mixed Berry Sauce
Frozen mixed berries
Put all ingredients together in a pot and cook on medium heat until reduced by half.
Put in blender and purée until smooth and thick. Cool down sauce.