• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Dark Choc Terrine Two Sauces (2/2)

  • Recipe Submitted by on

Category: Sauces, Chocolate

 Ingredients List

  • E *****
  • Continued:
  • Unmold the chocolate terrine: Cover a 9 1/2-by-5-inch cardboard rectangle
  • with aluminum foil. Remove the terrine from the freezer and unwrap the pan.
  • Dip the loaf pan into very hot water for 2 to 3 seconds. Wipe the sides of
  • the pan dry. Put the foil-covered rectangle on top of the chocolate
  • terrine. Invert the loaf pan onto the cardboard rectangle and lift off the
  • pan. Freeze the still-wrapped terrine while you prepare the glaze. Make the
  • chocolate glaze: Place the chocolate in a medium bowl. In a small sauce
  • pan, heat the cream and corn syrup over medium heat until the mixture comes
  • to a boil. Pour the hot cream mixture over the chocolate. Let stand for 30
  • seconds to melt the chocolate. Gently whisk until smooth. Stir in the
  • vanilla. Let cool to tepid. Remove the plastic wrap from the chilled
  • chocolate terrine. Place the terrine on a wire rack set on a baking sheet.
  • Spoon the tepid chocolate glaze over the terrine, coating it completely.
  • Let the glaze set for 2 to 3 minutes, then return the terrine to the
  • freezer for at least 1 hour. Make the milk chocolate sauce: Put the
  • chocolate in a medium bowl. In a small saucepan, over medium heat, bring
  • the half-and-half to a gentle boil. Pour the half-and-half over the
  • chocolate. Let stand for 30 seconds to melt the chocolate. Gently whisk
  • until smooth. Stir in the vanilla. Let cool to room temperature. (The sauce
  • can be prepared up to 2 days ahead and kept refrigerated. Rewarm in the top
  • of a double boiler over hot, not simmering, water -- or in a microwave on
  • MEDIUM [50%] power. ) Make the dark chocolate sauce: Place the chocolate in
  • a medium bowl. In a small saucepan, heat the cream and corn syrup over
  • medium heat until the mixture comes to a boil. Pour the hot cream mixture
  • over the chocolate . Let stand for 30 seconds to melt the chocolate. Gently
  • whisk until smooth. Stir in the vanilla. The sauce should be served
  • slightly warm or at room temperature. (The sauce can be prepared up to 2
  • days ahead and kept refrigerated. Rewarm in the top of a double boiler over
  • hot, not simmering, water -- or in a microwave on MEDIUM [50%] power. )
  • Thirty minutes before serving time, transfer the chocolate terrine to the
  • refrigerator. To serve, spoon some of the dark chocolate sauce over half of
  • each dessert plate. Spoon some of the milk chocolate sauce over the other
  • half of each plate. With a sharp thin-bladed knife, cut the terrine into 12
  • slices, wiping the blade clean between each slice. Lay the slices on the
  • dessert plates. - Judith Sutton
  • Recipe By :
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Dark Chocolate and Pumpkin Cheesecake 1/2
Categories: None
Yield: 1 Servings

CHOCOLATE PECAN COOKIE
-CRUST:
1 c Pecan pieces
6 Deep Dark Chocolate Fudge
-Cookies (recipe follows)
1 ts Unslated butter, melted

CHOCOLATE CHEESECAKE
8 oz Semisweet chocolate, broken
-into 1/2-oz pieces
1/4 c Brewed coffee, full strength
3/4 lb Cream cheese, softened
3/4 c Granulated sugar
1/2 ts Salt
3 Eggs
1 ts Vanilla

PUMPKIN CHEESECAKE
2 ts Unsalted butter, melted
1 lb Cream cheese
3/4 Granulated sugar
2 tb All-purpose flour
1/2 ts Salt
3 Eggs
1 ts Vanilla
1 c Pumpkin puree
1/4 ts Ground cinnamon
1/4 ts Ground allspice
1/8 Tap ground cloves

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