• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings

Triple-Chocolate Terrine

  • Recipe Submitted by on

Category: Chocolate, Desserts

 Ingredients List

  • 3 c Heavy or whipping cream
  • 7 oz Good quality bittersweet
  • -chocolate, 1-in pieces
  • 6 oz Good-quality milk chocolate,
  • -1-inch pieces
  • 4 oz Good-quality white
  • -chocolate, 1-inch pieces
  • 1/2 Vanilla bean
  • 2 c Chocolate Fudge Sauce


Calories per serving: Number of Servings: 16 Fat grams per
: Approx. Cook Time: Cholesterol per serving: Marks:


1. Heat the cream almost to a simmer in a heavy medium-size saucepan.
Remove the cream from the bowl, and divide it among three mixing bowls in
these amounts: 1-1/4 c, 1 c., 3/4 c.

2. Stir the bittersweet chocolate into the 1-3/4 c. cream, whisking until
smooth. Stir the milk chocolate into the 1 c. cream, whisking until
smooth. Stir the white chocolate into the 3/4 c. cream, and add the seeds
from the vanilla bean; stir until smooth. Cover the three bowls loosely
and refrigerate until the mixtures are thick but still pourable, 3 hours.

3. Line a 8-1/2 x 4-1/2 in. loaf pan with aluminum foil. Leave some foil
above the edge of the pain.

4. Transfer the white chocolate mixture to a mixer bowl, and beat until it
forms soft peaksbe 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.

5. Repeat the beating process with the milk chocolate mixture and spread
it over the white chocolate mixture in the loaf pan. Smooth the top, and
freeze for 5 minutes.

6. 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.

7. Lift up the foil to unmold the terrine. Remove the foil and cut the
terrine into 1/2-in. thick slices. Spoon a pool of chocolate sauce onto
each plate, and arrange a slice on top. Let stand 5 minutes before serving.

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