Grease 8 1/2 X 4 1/2 x 2 1/2 inch loaf pan.
Cut a piece of waxed paper 16 inches long.
Fold in half lengthwise.
Place in bottom of pan, allowing excess to hang equally over sides.
Grease waxed paper.
Set aside.
In heavy saucepan, melt caramel candy and 1/2 cup cream over low heat, stirring constantly, until smooth.
In small bowl, sprinkle gelatin over additional 1/2 cup cream.
Let stand 1 minute to soften.
Stir into chocolate mixture.
Remove from heat; stir until gelatin dissolves.
Stir in liqueur.
Let cool to room temperature.
Whip remaining 1 cup cream until stiff.
Fold 1/3 of whipped cream into chocolate mixture; fold in remaining whipped cream.
Spoon into prepared pan; cover with foil.
Refrigerate overnight.
For Cream Sauce, whip 1 cup cream with sugar and vanilla until soft peaks form; fold into sour cream.
Refrigerate until serving time.
(Sauce can be made up to 4 hours before serving.) To unmold terrine, carefully run knife around waxed-paper-lined sides.
Place oblong platter over top of pan and invert.
Carefully lift pan, holding waxed paper at the same time.
Slowly remove waxed paper.
Cover with plastic wrap; refrigerate until serving.
Slice terrine with knife dipped in water.
Serve sliced terrine on dessert plates with dollop of Cream Sauce at side of slice.
Top each dollop with raspberry and mint leaf.