Side Pannel
Triple-Chocolate Terrine
Triple-Chocolate Terrine
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
Calories per serving: Number of Servings: 16 Fat grams per
serving:
: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS +++*
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.
serving:
: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS +++*
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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