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Triple Chocolate Terrine
Author/Submitted by: The New Basics Cookbook
Servings: 16
Categories:
Chocolate
/
Desserts
Ingredients: 3
cups
whipping cream 7
ounces
bittersweet chocolate,
broken in pieces
6
ounces
milk chocolate,
broken in pieces
4
ounces
white chocolate,
broken in pieces
1/2
vanilla beans 2
cups
Chocolate Fudge Sauce
Directions:
Heat the cream almost to a simmer in a heavy medium-size saucepan. Remove
the cream from the heat, and divide it among three mixing bowls in these
amounts, 1 1/4 cups, 1 cup, 3/4 cup.
Stir the bittersweet chocolate into the 1 1/4 cups cream, whisking until
smooth. Stir the milk chocolate into the 1 cup cream, whisking until smooth.
Stir the white chocolate into the 3/4 cup cream, and add the seeds from the
vanilla ean; stir until smooth. Cover the three bowls loosely, and
refrigerate until the mixtures are thick but still pourble, 3 hours.
Line an 8 1/2 x 4 1/2 inch loaf pan with aluminum foil.
Leave some foil above the edge of the pan.
Transfer the white chocolate mixture to a mixer bowl, and beat until it
forms soft peaks-be careful not to overbeat it. Beat the last two or three
strokes by hand; the mixture should be thick and firm. Scrape it into the
prepared pan, smooth the top and chill it in the freezer for 5 minutes.
Repeat again with the bittersweet chocolate. Spread it over the milk
chocolate mixture, smooth the top and cover with plastic wrap. Refrigerate
until firm, 3 hours.
Lift up the foil to unold the terrine. Remove the foil and cut the therrine
into 1/2 inch thick slices. Spoon a pool of chocolate sauce onto each plate,
and arrange a slice on top. Let it stand for 5 minutes before serving.
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